| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Cake | 12 | Servings |
INGREDIENTS
| Graham crackers (most of a 1-pound box) | ||
| 2 | pk | (small) french vanilla instant pudding mix |
| 3 1/2 | c | Milk |
| 1 | ct | (8-oz) whipped topping |
| 3 | tb | Butter or margarine |
| 2 | tb | Cocoa |
| 1 1/2 | c | Powdered sugar |
| 3 | tb | Milk |
| 2 | ts | White corn syrup |
| 2 | ts | Vanilla |
INSTRUCTIONS
COCOA GLAZE Line bottom of a 13x9-inch pan with whole graham crackers. Prepare pudding according to package directions, using only the 3-1/2 cups of milk. Fold whipped topping into prepared pudding. Spread half the pudding over graham crackers. Add another layer of graham crackers then the remainder of the pudding mixture. Top with a final layer of graham crackers. Refrigerate 1-2 hours before frosting with glaze: Melt butter & add cocoa until mixed well. Add other ingredients & mix well. Frost cake & refrigerate several hours or overnight before serving. Yields 12-15 servings. RHEA M. MURRAY From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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