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Instructions |
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Melt butter and mix with graham cracker crumbs in 9x13 pan according to directions on box of graham cracker crumbs. Place in freezer to set while making second layer. (If desired, you can use a flour/butter crust recipe. Cool before adding second layer.)
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Mix cream cheese and powdered sugar thoroughly and add half of large container of cool whip. Spread over graham cracker crust.
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Mix milk and pudding until thickened. Spread over cream cheese layer.
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Spread remaining cool whip over pudding layer carefully to keep from mixing the chocolate into the cool whip layer. Cover and refrigerate until serving.
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Originally Submitted
9/6/2010
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