This is a yummy dessert we often enjoyed back in my young days in Southern Indiana.
1 regular box of graham crackers
1 small carton of frozen whipped topping, thawed
2 small pkgs vanilla instant pudding mix
3 1/2 cups milk
Make the vanilla pudding according to the package directions using 3 1/2 cups of milk for the two packages. Refrigerate until set. Add the whipped topping, blending in well and refrigerate again. Butter a 9 x 13-inch pan and cover the bottom with graham crackers (do not crush the graham crackers). Pour half of the pudding mixture over the crackers. Add another layer of graham crackers over the pudding. Spread the remaining pudding over the graham crackers. Cover this pudding layer with another layer of graham crackers. Refrigerate to set while you make the following chocolate icing.
Chocolate Icing:
2 squares baking German chocolate
2 tsp corn syrup
1 tsp vanilla extract
3 tbsp milk
3 tbsp butter or margarine
1 1/2 cups powdered sugar
Melt the chocolate in the top of a double boiler over hot water. (In today's kitchens the microwave is great for melting chocolate.) When chocolate is melted, stir in the corn syrup, vanilla extract, milk, and butter until well mixed and butter is melted. Add the powdered sugar and mix until smooth. Pour and spread evenly over the graham cracker top of the dessert. Refrigerate 24 hours before cutting to serve.
1 small carton of frozen whipped topping, thawed
2 small pkgs vanilla instant pudding mix
3 1/2 cups milk
Make the vanilla pudding according to the package directions using 3 1/2 cups of milk for the two packages. Refrigerate until set. Add the whipped topping, blending in well and refrigerate again. Butter a 9 x 13-inch pan and cover the bottom with graham crackers (do not crush the graham crackers). Pour half of the pudding mixture over the crackers. Add another layer of graham crackers over the pudding. Spread the remaining pudding over the graham crackers. Cover this pudding layer with another layer of graham crackers. Refrigerate to set while you make the following chocolate icing.
Chocolate Icing:
2 squares baking German chocolate
2 tsp corn syrup
1 tsp vanilla extract
3 tbsp milk
3 tbsp butter or margarine
1 1/2 cups powdered sugar
Melt the chocolate in the top of a double boiler over hot water. (In today's kitchens the microwave is great for melting chocolate.) When chocolate is melted, stir in the corn syrup, vanilla extract, milk, and butter until well mixed and butter is melted. Add the powdered sugar and mix until smooth. Pour and spread evenly over the graham cracker top of the dessert. Refrigerate 24 hours before cutting to serve.
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