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)
Set aside.
custard
Combine:
1 large box vanilla instant pudding
1 cup heavy cream
8 ounces cream cheese
Fold in:
8 ounces Cool Whip
Place half of the custard on top of graham cracker crust.
icing
Beat:
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.
Could Annette look any sweeter in her chocolate daisy dress? No wonder salesmen come early and linger after their appointments with her in the reception area. I'd tell her she looked soigne, but she wouldn't know what it means. "Swan, what?"
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