Serving size: 8
Calories per serving: 376
Ingredients:
1 (3.4-ounce) package coconut cream pudding and pie filling
mix
1 (3.4-ounce) package banana cream
pudding
3 cups
milk
1 (8-ounce) package cool whip
1 box
graham crackers
2/3 cup
butter
2/3 cup
milk
2/3 cup
unsweetened cocoa
2 cups
powdered sugar
Directions:
Whisk puddings together with milk and let sit a couple of minutes until they thicken.
Fold in Cool Whip.
Lay graham crackers on the bottom of a 9x13 pan (you may need to break them to make them fit).
Top with half of the pudding mix.
Top that with graham crackers.
Top that with the rest of the pudding mix.
Top that with graham crackers (face down so that the top will be smooth).
Melt butter and add milk, cocoa, and powdered sugar and mix thoroughly (it will be thin).
Pour over the top of the cake.
Cover with saran wrap and refrigerate for at least 4 hours but can go all night.
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