|Photo from Internet...didn't have time to bake today.|
I really like this dessert, but the trick is remembering to make it the day before you want to eat it.
Line a 9x13 inch pan with a single layer of:
graham crackers (5 whole crackers per layer)
1 large box vanilla instant pudding
1 cup heavy cream
8 ounces cream cheese
8 ounces Cool Whip
Place half of the custard on top of graham cracker crust.
4 tablespoons light corn syrup
4 tablespoons (½ stick) butter, melted
4 ounces unsweetened chocolate, melted
3 cups confectioners’ sugar
Beat until smooth and spread over custard layer. Top with another layer of graham crackers, custard and icing. Chill overnight.