This is one of those embarrassing recipes. Embarrassing both
because of the ingredients, and because of how easy it is to make!
Regardless, my husband really likes it, and so do I. It's nice and
light and the graham crackers become cakey after sitting, but not in a
gross soggy graham cracker way. Admittedly, if you don't like pudding
and Cool Whip, you probably won't like it, but it's definitely worth a
try if you aren't above enjoying instant pudding mix!
I
always make this with cheesecake pudding mix and dark chocolate
frosting, but there's no reason you couldn't get a bit creative.
Chocolate pudding, chocolate graham crackers, and chocolate frosting?
Banana cream pudding, cinnamon graham crackers, and caramel frosting?
Why not!
Creamy Graham Cracker Refrigerator Cake
3 C milk
8 oz tub Cool Whip, thawed
1 box graham crackers (you will need about 3 sleeves of crackers)
1 can dark chocolate frosting
Whisk together pudding mix and milk until it begins to set, then fold in the Cool Whip.
Line
the bottom of a 9 by 13 baking dish with graham crackers, breaking them
to fit if necessary. Spread 1/2 of the pudding mixture on top. Cover
that with another layer of graham crackers, then the rest of the pudding
mixture. Cover with a third and final layer of graham crackers.
Remove
lid and foil seal from frosting can and microwave until partly melted,
about 45 seconds. Stir until smooth. Pour over dessert and spread to
cover with a spatula.
Place dessert in refrigerator and let sit at least 8 hours so the graham crackers can soften.
Yield: 12 servings
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