Tue 26 Jun 2007
Ingredients:
-2 cups cold milk, divided
-1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 tub (8 oz.) Cool Whip Whipped Topping, thawed
-22 Honey Maid Honey Grahams
-4 squares BAKER’S Unsweetened Baking Chocolate
-1/4 cup (1/2 stick) butter
-1 1/2 cups powdered sugar, divided
1. Pour 1 3/4 cups of the milk into large bowl
2. Add dry pudding mix
3. Beat with wire whisk 2 minutes
4. Gently stir in whipped topping
5. Layer one-third of the grahams and half of the whipped topping mixture in 13×9-inch pan, breaking grahams as necessary to fit; repeat layers
6. Top with remaining grahams
7. Microwave chocolate and butter in medium microwaveable bowl on HIGH 1-1/2 minutes, stirring after 1 minute
8. Stir until chocolate is completely melted
9. Add sugar and remaining 1/4 cup milk; stir until well blended
10. Immediately spread over grahams
11. Refrigerate at least 4 hours or overnight
