Ingredients
- 1 box plain graham crackers
- 2 – 3.4 oz packages of French Vanilla Instant Pudding (this is key that you get the instant)
- 3 C milk + 6 tbsp milk, divided (do not use dairy free or it won’t harden, learned this the hard way!)
- 8 oz Cool Whip
- 4 oz. Simple Truth Organic Unsweetened Chocolate Baking Squares or Baker’s
- 6 tbsp butter
- 4-5 tsp Karo Corn Syrup
- 2 tsp Vanilla Extract
- 1 C Powdered Sugar
Directions
- Butter 9 x 13 pan and line with whole graham crackers to make bottom layer
- Make pudding but only use 3 C milk instead of 4 as the package says.
- Fold in Cool Whip and spread half on top of crackers.
- Add 2nd layer of crackers and layer remaining pudding.
- Add another layer of crackers on top.
- Make the topping: melt butter and chocolate on low heat. Remove from heat and mix in corn syrup, vanilla, powdered sugar and the 6 tbsp of milk. Pour on top of cracker layer and chill for 8+ hours.
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