Thank you to Joyce for sharing her Grandma’s recipe! It’s supposed to serve 20, but you’ll find that it’s a lot less as everyone takes really big portions of this delicious cake!
1 lb. graham crackers
2 small packages vanilla instant pudding
3 cups milk
8 oz. carton of Cool Whip
2 envelopes of Nestle’s Choco Bake
2 tsp. white corn syrup
2 tsp. vanilla
2 T. butter, softened
1 1/2 cups powdered sugar, sifted
3 T. milk
Butter a 9 x 13″ pan. Cover bottom with whole grahams. Mix pudding with milk. Fold in Cool Whip. Place half of the pudding mix over the graham crackers. Cover with another layer of whole crackers. Add the rest of the pudding mix on top. Place a final layer of crackers on top of the mix.
To make the frosting, mix the choco bake, corn syrup, vanilla, butter, powdered sugar, and milk together. Frost the top layer of crackers.
Refrigerate for 24 hours.