- 1 box Graham Crackers
- 2 boxes French Vanilla Pudding
- 1 8-oz cool whip
- 3 c milk
- Chocolate frosting
Combine pudding and milk, add in cool whip. Begin layering the pan with graham crackers, then pudding and finish with another layer of graham crackers and frost with frosting.
Refridgerate overnight (or at least 6 hours).
*If you can’t find French Vanilla pudding, use vanilla pudding with a few drops of vanilla extract.
From the kitchen of Marge Blough.
