Have the kids help with this “no-bake” dessert recipe. Must prepare 24 hours ahead of serving.
1 box graham crackers
2 small packages instant French Vanilla pudding
3½ cups LDF milk
8 oz. LDF whipping cream – whipped to stiff peaks and sweetened.
2 squares unsweetened chocolate, melted and cooled
2 teaspoons maple syrup
2 teaspoons butter
1½ cups powdered sugar
3 tablespoons LDF milk
Butter the bottom of a 9 x 13 inch pan. Line with graham crackers. Mix the pudding into the milk. Beat at medium speed for 2 minutes. Fold in the pre-whipped cream. Pour half the mixture over the graham crackers. Place a second layer of graham crackers on top of mixture. Top with remaining pudding mix, then top with a third layer of graham crackers. Refrigerate for 2 hours, then frost.
Frosting: Beat all of the ingredients until smooth. Spread over the cake. Refrigerate for 24 hours.