Wednesday, December 8, 2010
2 small boxes of instant vanilla pudding
9 oz. of Cool Whip
1 box of graham crackers
1 cup of sugar
1/3 cup of cocoa
1/8 teaspoon of salt
¼ cup of milk
¼ cup of butter
1 teaspoon of vanilla
Mix the pudding according to package directions. Fold in Cool Whip. Set aside. Layer the bottom of a 9X13 pan with graham crackers. Add half of the pudding mixture and spread. Add a second single layer of crackers. Spread remaining pudding mixture. Top with a third single layer of graham crackers. Frost.
Mix sugar, cocoa, salt and milk together in a saucepan. Bring to a boil and boil for one minute while stirring. Remove from heat and add butter and vanilla. Mix well. Cool slightly to spread. The warm frosting will set if runny. Chill frosted dessert before serving and keep refrigerated.
If you fancy a sweet romance to go with your dessert, check out my romantic adventures. Just released, JOSETTE, a Jane Austen-inspired Regency, is available now.
Amazon: JOSETTE: http://www.amazon.com/Josette-ebook/dp/B004EPYY4K/ref=sr_1_3?ie=UTF8&m=AG56TWVU5XWC2&s=books&qid=1291502934&sr=8-3-spell
Or, if a Caribbean holiday is more along your lines, you will want to find out all about BY HEART AND COMPASS and its lost pirate ship.
Thanks again for having me, Anne, and Happy Holidays to you and your readers!