"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
Graham crackers 2 small pkgs. French Vanilla instant pudding mix 3 cups milk 8 oz. Cool Whip 1 stick margarine 1 cup sugar 1/2 cup Cocoa 1/4 cup milk 1/2 tsp. vanilla 1/8 tsp. salt
Mix the pudding mix and 3 cups of milk until thick. Add the Cool Whip and stir until well blended.
Put a layer of graham crackers on bottom of a 9x13 inch pan. Spread half of the pudding mixture on top of the crackers. Add a second layer of crackers and the remaining pudding. Put a third layer of crackers on top of the pudding.
Melt the margarine in a sauce pan. Add the sugar, cocoa and 1/4 cup milk. Bring to a boil and cook for one minute. Remove from heat and add vanilla and salt. Cool and spread on top of the graham cracker. (A jar of fudge topping for ice cream may be substituted for the topping.)
A delicious variation is to add a layer of sliced bananas between the crackers and pudding mix.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.