Download this recipe.
1 4-ounce package chocolate instant pudding & pie filling mix
2 cups milk for pudding
24 graham crackers squares
1 cup whipped cream
2 tablespoons sugar
1 teaspoon vanilla extract
Prepare pudding according to package directions using milk.
On an oblong serving plate or small baking sheet, place four crackers end to end. Carefully cover with a layer of pudding. Continue layering, ending with crackers.
In a small mixer bowl at medium speed, beat cream, sugar and vanilla until stiff peaks form. Frost top and sides of loaf with sweetened whipped cream. Refrigerate at least 3 hours or up to 12 hours.
To serve, slice crosswise.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
