Original recipe yield 1 - 13x9-inch pan
Ingredients:
2 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) graham cracker squares
1 (16 ounce) package prepared chocolate frosting
Preparation:
In medium bowl, mix pudding mix, whipped topping, and milk. Arrange a layer of cracker boxes of 13x9-inch baking pan at the bottom of Graham. The pudding mixture evenly half of biscuits. On top of another layer of cookies and remaining pudding mixture. Top with final layer of crackers Graham. Spread the frosting over the cake to the edge of the pan. Cover and refrigerate at least 4 hours before serving.
Notes:
Icing will be easier to spread if the cake is covered and refrigerated for about 30 minutes before spreading.
Nutritional Information:
Amount Per Serving Calories: 395 | Total fat: 14.2g | Cholesterol: 4mg
Reference: Allrecipes.com
