| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Dessert |
12 |
Servings |
INGREDIENTS
| 3 |
pk |
(small) french vanilla instant pudding |
| 3 |
c |
Milk and |
| 3 |
tb |
Milk (for topping) |
| 12 |
oz |
Cool whip topping |
| 1 |
|
Box plain graham crackers |
| 4 |
|
Squares unsweeten chocolate |
| 2 |
ts |
Light cornsyrup |
| 1 |
ts |
Vanilla or peppermint extract (for mint flavor if like) |
| 3 |
tb |
Soft butter |
| 3/4 |
c |
Confectioners sugar |
INSTRUCTIONS
From: Morris Hymes <mhymes@DC.INFI.NET>
Date: Tue, 2 Jul 1996 20:56:47 -0400
MIX PUDDING WITH 3 CUPS OF MILK TOGETHER. FOLD IN COOL WHIP. SET ASIDE.
LAYER 13 X 9 PAN WITH WHOLE GRAHAM CRACKERS. TOP CRACKERS WITH HALF OF
PUDDING MIXTURE. LAYER WITH CRACKERS AND PUDDING MIXTURE AND END WITH
CRACKERS.
TOPPING: MELT CHOCOLATE SQUARES. MIX IN BOWL, MELTED CHOCOLATE WITH CORN
SYRUP, 3 TBSP MILK, VANILLA, BUTTER, AND SUGAR. ADD MORE SUGAR TO TASTE, IF
NEEDED. SPREAD ON TOP OF CRACKERS. REFRIGERATE CAKE FOR SEVERAL HOURS.
EAT-L DIGEST 1 JULY 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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