1 ¾ cups cold milk1 package (4serving size) instant vanilla
pudding and pie filling
Pour 1 ¾ cups milk into large bowl. Add dry pudding mix. Beat with wire whisk for 2 minutes. 1 Tub (8ounces) Cool Whip Whipped Topping, thawedGently stir in whipped topping.
22 Honey Maid graham crackers
Layer 1/3 of the graham crackers and half the whipped topping mixture into a 13x9 inch baking pan, breaking grahams as needed to fit, repeat layers. Top with remaining grahams.
3 Tablespoons butter2 squares baker’s unsweetened baking chocolate2 tablespoons cold milk1 cup sifted powdered sugar
Place butter, chocolate and 2 tablespoons milk in a small saucepan; cookon low heat until chocolate is completely melted and mixture is blended. Gradually add sugar, stirring until well blended. Spread over grahams.
Refrigerate several hours or overnight. Store any leftover desert in the refrigerator.
Pour 1 ¾ cups milk into large bowl. Add dry pudding mix. Beat with wire whisk for 2 minutes. 1 Tub (8ounces) Cool Whip Whipped Topping, thawedGently stir in whipped topping.
22 Honey Maid graham crackers
Layer 1/3 of the graham crackers and half the whipped topping mixture into a 13x9 inch baking pan, breaking grahams as needed to fit, repeat layers. Top with remaining grahams.
3 Tablespoons butter2 squares baker’s unsweetened baking chocolate2 tablespoons cold milk1 cup sifted powdered sugar
Place butter, chocolate and 2 tablespoons milk in a small saucepan; cookon low heat until chocolate is completely melted and mixture is blended. Gradually add sugar, stirring until well blended. Spread over grahams.
Refrigerate several hours or overnight. Store any leftover desert in the refrigerator.
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