Graham Cracker Icebox Cake

A family with an old person has a living treasure of gold. –CHINESE PROVERB

 

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I first had this recipe in Florida at a stake women’s meeting:
INGREDIENTS
  • 2 (3.4 oz) packages Vanilla Instant Pudding mix, dry
  • 3½ cups whole milk
  • 12 oz. cool whip
  • 2 (14.4) oz packages graham crackers
  • – FROSTING (May want to double it)
  • 3 Tbsp. butter
  • 3 Tbsp. milk
  • 3 Tbsp. cocoa
  • 1 cup powdered sugar
INSTRUCTIONS
  1. Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.
  2. In a 9×13 pan, Layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely.
  3. Pour half of pudding/cool whip mixture on top and level.
  4. Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.
  5. Put the second half of pudding/cool whip mixture on top and level.
  6. Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.
  7. FOR THE FROSTING: You may want to double it.  Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely.
  8. Refrigerate overnight.

 

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