Grant has been begging me to post this. He has been my driving force to keep going on this blog right now, it seems! This is an old recipe that I have actually had for a lot of years, but was reminded of by my lovely niece, Beth, when she posted it one day. My original recipe actually has you making your own frosting, but I like Beth's better. I will give you both ways and you decide.
When I brought it to the Annual Spaghetti Dinner and Talent Show at church this week, there was a little crowd gathered around the dish. I think that Grant was coaxing them, but it was devoured.
1 box graham crackers
2 pkg. instant French vanilla pudding
12 oz. Cool Whip (I never look and usually use the "regular" size that's 8 oz.)
3 cups cold milk (my niece uses 2, I switch back and forth)
2 oz. melted unsweetened chocolate
2 teaspoons corn syrup (Karo)
1 teaspoon vanilla
3 tablespoons butter
1 1/2 cup powdered sugar
3 tablespoons milk
Place a layer of whole graham crackers on bottom of 9 x 13 inch pan. At any layer, you might need to break up the graham cracker a bit to make sure that the layer is covered. Do not crumble or be overly concerned that every fraction is covered. Combine pudding and milk; beat according to package directions; Fold in Cool Whip. Pour 1/2 of this mixture over the graham crackers. Put another layer of graham crackers on top of this, them add the rest of the mixture. Top with a last layer of graham crackers and frost with the frosting mixture. Refrigerate at least 24 hours before serving.
Alternate and equally delicious method of frosting is to use a can of chocolate frosting. Microwave on high for 30 seconds or so until a pourable consistency. Pour over top layer of graham crackers. You need to make sure that you use the homestyle frosting, not the whipped or light or reduced sugar.