Things You'll Need:
- 2 (4 oz.) boxes of instant vanilla instant pudding
- 8 oz. whipped topping
- 2 cups of cold milk
- 3 tbsp. milk
- 15 graham crackers
- 1 stick of butter
- 2 oz. Chocobake
- 2 tbsp. soft margarine
- 2 tbsp. Karo
- 1 tsp. vanilla
- 1 1/2 cups powdered sugar
- 1 large mixing bowl
- 1 small mixing bowl
- 11 x 9-inch baking dish
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Step 1
Rub butter across the bottom of the 11 x 9-inch baking dish. Cover completely.
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Step 2
Line five graham crackers across the bottom of the buttered dish and set to the side.
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Step 3
Mix both pudding mixes with cold milk and whipped topping in the large mixing bowl.
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Step 4
Pour half of the pudding mixture into the buttered dish on top of the graham crackers.
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Step 5
Add five more crackers to the top of the pudding mix and continue in that same pattern until the entire dish has been filled to the top (crackers, pudding, crackers, pudding, crackers).
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Step 6
Make chocalate frosting in a separate small mixing bowl by beating the Chocobake, soft margarine, karo, three tablespoons of milk, vanilla and powdered sugar.
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Step 7
Beat the entire mixture until it is smooth with no lumps.
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Step 8
Poor frosting mixture over top of the graham crackers and pudding in the buttered baking dish.
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Step 9
Refrigerate for 24 hours and then serve.
