Directions

1. Line the bottom of the 9×13 pan with a layer of Graham Crackers. Break some so that the entire bottom is covered. 

2. In a LARGE mixing bowl, combine the milk and pudding according  to the directions on the box. 

3. Next, fold in ALL of the whipped cream. Do not over stir – fold. It will be a thick mixture. 

4. Now, spread a layer of the pudding mixture over the crackers.

5. Add another layer of crackers and then more pudding mixture. 

6. Add one last layer of crackers to the top. 

7. The next step is a little tricky. Take the foil cover off of the frosting and microwave or heat until it is loose. 

Don’t overcook the chocolate. Heating the frosting just makes it easier to spread. 

8. Pour over the crackers and spread with a spoon. 

9. Refrigerate for up to 12 hours before serving…although an hour will do if you can’t control yourself.