3 Cups of Milk
8 oz Whipped topping
1 Box of Graham Crackers
Mix the pudding and milk. Once well mixed carefully fold in whipped topping. Cover the bottom of a 9x13 pan with a layer of graham crackers. Spread one third of the pudding mixture on top of the graham crackers. Repeat layers of crackers and pudding 2 more times. Cover last layer of pudding with graham crackers.
Frosting:
1/4 c. Margarine
3 T. Milk
2 1/2 T Cocoa
1/2 t. Vanilla
1 3/4 c. powdered sugar
In a small sauce pan melt margarine. After the margarine is melted add milk, cocoa, and vanilla. Heat till boiling. Remove from heat and add powdered sugar. Cover crackers with frosting. Refrigerate 24 hours.
This too is an old family favorite. My husband does not like the crackers to be soggy, so he likes to eat it in the first few hours after it is made. I personally think it gets better with time, but can not ever seem to wait the whole 24 hours!
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