1 lb. honey graham crackers
2 small instant vanilla pudding
2 ¾ cups milk
8 oz. Cool Whip
1 pkg. Choco-bake (unsweetened liquid chocolate)
2 tsp. white Karo syrup
2 tsp. vanilla
3 Tbsps. butter, soft
1 ½ cups powdered sugar
3 Tbsps. milk
Butter 9×13 pan and layer with whole graham crackers. Mix pudding and milk and blend in cool whip. Put ½ pudding mixture over crackers. Layer more crackers over pudding. Top with rest of pudding. Cover with a layer of crackers (3rd layer). Chill for 2 hours before frosting. Beat all frosting ingredients until smooth. Frost cake and chill for 2 hours. Can be frozen.
In place of Choco-bake you may substitute 3 tablespoons baking cocoa and 1 tablespoon shortening for each packet of pre-melted unsweetened chocolate.
In place of white Karo syrup you may us honey.
Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks