Shelly's Recipe

CREAMY LAYERED REFRIGERATED GRAHAM DESSERT

Category: Desserts

2 (3-1/2 oz) boxes French vanilla instant pudding mix
3 cups very cold light cream
1 (14 oz) box graham crackers (not the crumbs)
1 (8 oz) container frozen whipped topping, thawed

Icing:
1/4 cup sifted unsweetened cocoa powder
1 1/2 cups sifted confectioners sugar
2 tbsp butter
2 tsp corn syrup
1 1/2 tsp vanilla
3 tbsp light cream

Prepare a 13 x 9-inch pan. Line the bottom of the pan with a layer of graham cracker (you may need to break some in order to fit in the pan, do not overlap).

In a bowl beat the pudding mix with 3 cups light cream until thickened. Fold in the whipped topping until combined. Spoon half of the pudding mixture over the crackers in the dish.

Repeat by adding another layer of graham crackers then remaining pudding mixture. Top with a final layer of crackers.

For the icing; make sure to sift the cocoa and the confectioners sugar then place in a saucepan; add in butter, corn syrup, vanilla and 3 tbsp light cream. Heat all ingredients stirring over low heat until the butter has melted and all smooth and well combined. Immediately pour over the layer of graham crackers then spread out using back of a spoon to cover the completely. Refrigerate for 24 hours before serving, the hard part is waiting!