I spotted this recipe in the newspaper today. Gosh it sounds gooey, yummy, and easy!
1 3.4 oz box of Instant vanilla pudding
1 3.4 oz box in instant French vanilla pudding
1 8-oz tub of whipped topping
1 box of cinnamon graham crackers
1 16-oz tub of chocolate fudge frosting (Pillsbury creamy supreme chocolate fudge frosting)
2 cups milk
Line the bottom of a 13×9 pan with a single row of crackers, breaking them as need to fill as much of the bottom as possible. Put them cinnamon side up.
In a mixing bowl, combine one of the boxes of pudding with 1 cup milk. then add half the whipped topping (4-oz). Mix with a whisk or fork for about 2 minutes.
Pour pudding mixture on top of crackers–spread it out gently.
Put down another layer of crackers (cinnamon side up again).
Make the other box of pudding–with 1 cup milk. Add the whipped topping and whisk or fork blend for 2 minutes. Pour over cracker layer and spread it out gently.
Put another layer of the graham crackers—but with cinnamon side up.
Take lid and foil off of the frosting. Microwave on high for about 30 seconds or until the frosting is just liquid enough to pour out of the tub. Pour it on top of the crackers and spread evenly.
refrigerate for 24 hours so the crackers become soft.
Cut into squares and serve cold. ou could even add a dollop of whipped cream and strawberry garnish!