This is an old common southern dessert that is so popular because of the hot summers there in the south. It is so easy, but tastes so cool and refreshing. Cora just sent this to me and apologized for using canned frosting. Before I call the Paula Deen food police on her for using canned frosting I thought I would copy it to the blog. I have to admit (please don’t tell anyone) that for this recipe I also use canned frosting. It just tastes perfect with the pudding and graham crackers and is such a fav when you take it to gatherings. So let’s take a girlfriends oath that none of us will tell Paula that we are using canned frosting and lets get in the kitchen and make this right now. You won’t regret it for a moment.
1 box 3.5 oz. vanilla instant pudding
1 box 3.5 oz. chocolate instant pudding
3 cups milk
2 – 8 oz whipped topping (thawed)
1 box (16 oz) graham crackers
1 can (16 oz) chocolate frosting (don’t tell anyone it’s canned frosting!)
Mix each pudding with 1 ½ cups milk. Fold 8 oz of whipped topping into each pudding. Ina 9×13 glass pan, layer graham crackers, ½ vanilla puddingmixture, more crackers, ½ chocolate pudding mixture, crackers, remaining vanilla pudding, crackers and remaining chocolate pudding. Top with layer of crackers and frost with chocolate frosting. Refrigerate. Best if made 8 hours before serving. Refrigerate any leftovers.