Follow these steps for perfect results
graham crackers
milk
French vanilla instant pudding
Cool Whip
bitter chocolate
melted
butter
soft
Karo syrup
milk
vanilla
powdered sugar
Butter the bottom and sides of a 9 x 13-inch pan.
Cover the bottom of the pan with a layer of graham crackers.
In a large bowl, beat together 3 cups of milk, 2 boxes of French vanilla instant pudding, and Cool Whip until well combined.
Spread a layer of the pudding mixture over the graham crackers.
Add another layer of graham crackers on top of the pudding.
Repeat the layers of pudding and graham crackers, ending with a layer of graham crackers.
In a separate bowl, mix together the melted bitter chocolate, soft butter, Karo syrup, 3 tablespoons of milk, vanilla, and powdered sugar until smooth.
Spread the chocolate mixture evenly over the top layer of graham crackers.
Chill the cake in the refrigerator for at least 4 hours before serving.
Expert advice for the best results
For a richer chocolate flavor, use dark chocolate.
Garnish with chocolate shavings or fresh berries.
Everything you need to know before you start
10 minutes
Yes, best made ahead of time.
Cut into squares and serve on a dessert plate.
Serve chilled.
Top with fresh fruit.
The bitterness of the coffee balances the sweetness of the cake.
Discover the story behind this recipe
Comfort food dessert, potlucks and gatherings.
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