"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 small boxes instant French Vanilla pudding 1 (8 oz.) container Cool Whip 1 box graham crackers 3 c. milk 1 can chocolate frosting
Mix pudding with milk and let stand for 1 minute. Fold in Cool Whip. Line 9X13 inch pan with graham crackers. Pour 1/2 of mixture over crackers. Put another layer of graham crackers and pour remaining pudding over them. Put layer of graham crackers on top and ice with chocolate frosting. Let stand in refrigerator for 24 hours.
I make with skim milk. You can refrigerate for less than 24 hours and it still turns out great!
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