Category : Desserts
Author : Bailey
Hits : 3182
Date : 10/02/2001
Makes 1 - 9x13 inch pan 2 (3.4 ounce) packages instant vanilla pudding mix 1 cup confectioners' sugar 3 cups milk 1 (8 ounce) container frozen whipped topping, thawed 1 (16 ounce) package graham crackers 1 (16 ounce) container chocolate frosting
1 In a large bowl, combine pudding mix and confectioners' sugar. Whisk in milk until mixture is smooth, then gradually fold in whipped topping. 2 Place a layer of graham crackers in the bottom of a 9x13 inch pan. Spread 1/3 of pudding mixture over crackers. Cover pudding with another layer of graham crackers. Continue layering until pudding mixture is gone. Cover last pudding layer with another layer of graham crackers. 3 Remove lid and seal from frosting and microwave at 20 second intervals, stirring between intervals, unil frosting is pourable (about 1 minute). Spread frosting evenly over top layer of graham crackers. Refrigerate 24 hours before serving.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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