1 box graham crackers, left whole
2 sm. pkgs. French vanilla instant
3 c. milk
1 container (13 1/2 oz.) Cool Whip
FROSTING (Best part)
2 pkgs. Nestle Choco Bake
2 tbsp. margarine, softened
2 tbsp. white Karo syrup
3 tbsp. milk
1 tap. vanilla
1 1/2 c. powdered sugar
Mix the pudding, following directions on box, but use only 3 cups milk for both packages. Fold Cool Whip into pudding until well blended. Lint bottom of 9 x 13 inch pan with layer of WHOLE graham crackers. Top with pudding mixture, then cover that with another layer of whole graham crackers.
Mix together and spread on top of layered graham crackers. Refrigerate for three hours.
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