Prepare pudding mixes separately as packages direct, using 1-1/2 cups milk for each one. Let puddings cool slightly. Line the bottom of an ungreased 13"x9" baking pan with whole crackers. Line sides of pan with halved crackers. Spoon vanilla pudding over crackers. Cover with another layer of whole crackers; spoon chocolate pudding over crackers. Crumble remaining crackers over top. Refrigerate until chilled. At serving time, dollop individual portions with whipped cream; garnish with sprinkles.
This Chocolate Icebox Cake recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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