Ingredients
Method
- 1. Butter a 13×9 pan on bottom and sides.
- 2. Line pan with crackers.
- 3. Make pudding with 3 cups of milk (2 packages).
- 4. Mix in Cool Whip.
- 5. Pour 1/2 mixture over crackers.
- 6. Add 1 more layer of crackers.
- 7. Pour in other half of mixture.
- 8. Add 1 more layer of crackers.
- 9. Mix and melt 3 squares Baker’s unsweetened chocolate, 2 Tbls light Karo syrup, 1 tsp vanilla, and 3-5 tbsp milk.
- 10. Cool awhile and then mix in 1 1/2 cups powdered sugar.
- 11. Pour over top layer of crackers.
- 12. Refrigerate.
Notes
Serves 12-14. Make ahead 1 day before serving. Some handwriting was difficult to read, particularly measurements for the chocolate frosting.