9x13 straight edge pan- slightly greased
Box of Graham Crackers
2 Packages of Instant French Vanilla Pudding
3 cups milk
8 oz cool whip
Beat these three things and let set while making frosting, When frosting is done lay down whole rectangles of graham crackers till bottom of pan is covered, you may have to break the last one. Then layer the pudding, crackers again, pudding, crackers. Your top layer will be crackers.
Frosting
2 Tbsp butter
2 packages liquid or 2 squares unsweetened chocolate-(if you use hard make sure to melt with a little butter)
1 tsp Vanilla
1 Tbsp Karo light syrup
1/2 cup powdered sugar
2 Tbsp milk
Mix all together and frost the cake. Refrigerate overnight for best results
We had this while we were on our trip, Emily's (from the blog) mom made it and YUMMY!!! Not to be missed lets just say that!
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