Serves: 9
Total Calories: 346

1 3/4 cups milk
1 (3 1/2-ounce) package instant vanilla pudding or French vanilla pudding and pie filling mix
1 (4-ounce) container frozen whipped topping thawed (about 1 3/4 cups)
1/2 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips or milk
3 tablespoons vegetable oil
14 graham crackers
1/4 cup almonds sliced

In a small mixer bowl at low speed, beat milk and pudding mix just until blended. Fold in whipped topping and vanilla set aside.

In a small saucepan over very low heat, melt chocolate chips with oil. Stir to blend.

Line the bottom of an 8 x 8 x 2-inch baking pan with a single layer of graham crackers. Cover with about half of the pudding mixture. Cover with a layer of graham crackers. Pour half of the chocolate mixture over and spread to edges. Top with remaining pudding, a single layer of graham crackers and remaining chocolate glaze. Sprinkle with almonds. Cover pan and refrigerate for 24 hours before serving.

Nutritional Facts:

Serves: 9
Total Calories: 346
Calories from Fat: 136

More Recipes from the Just Good Cookin' Cookbook:
"Bottoms Up" Dessert
Berry Bavarian
Blueberry-Apple Crisp
Chocolate Eclair Squares
Cookies-And-Fruit Parfaits
Cream Cheese Flan
Fruit Cocktail Cake
Shaggy Donuts
Southern Banana Pudding