Ingredients
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1 (10 ounce) box honey graham crackers (Not sure of what size box I use just the one with three packages in it, had to put something or it w)
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1 (3 1/2 ounce) box instant vanilla pudding
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1 (3 1/2 ounce) box instant chocolate pudding mix
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4 cups milk
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2 pints heavy whipping cream
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chocolate syrup, to decorate
Instructions
- Make both the Vanilla and Chocolate pudding as directed on the box.
- Take the whipping cream and mix on high speed until it becomes the consistency of cool whip.
- Mix the whipping cream and the vanilla pudding together.
- Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter.
- When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it).
- Drizzle chocolate sauce in lines across the top of the cake(no need to be perfect), take a knife and drag it in the opposite direction of the syrup lines to make a nice patter.
- Refrigerate the entire cake at least 3 hours.
- The graham crackers will absorb the moister from the pudding and become soft like cake.
- Cut on the corner going in to create a neat looking slice.
- Good Luck with leftovers because there never is any.