Submitted by Wilda Pitts, Cross Timbers, Mo.

• 2 boxes (3.5 ounces each) instant vanilla pudding

• 3 C milk

• 1 container (12 ounces) frozen whipped topping

• 1 box graham crackers

Combine pudding mix and milk; beat. Stir in whipped topping.

Place a layer of graham crackers in the bottom of a 9-by-13 dish. Spread half of the pudding mixture over graham crackers. Repeat with another layer of graham crackers and pudding. Top with a final layer of graham crackers. 


• 1/3 C cocoa

• 1 C sugar

• 1/4 C milk

• 1 stick butter

• 1 tsp vanilla

Bring cocoa, sugar and milk to a rolling boil for about one minute; stirring frequently. Remove from heat and cool for one minute. Add butter and vanilla. Stir until butter is melted. Pour chocolate topping over cake. Refrigerate overnight.


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