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Serves 8
1 1 pound box of graham crackers
2 small packages instant French vanilla pudding
3 ½ cups milk
1 9oz cool whip
1 teaspoon rum flavoring
Butter the bottom of a 9 X 13 pan and line with one layer of graham crackers. Mix pudding and milk for 2 minutes, blend in cool whip. Pour ½ of pudding mixture over first layer of crackers. Repeat a second layer of crackers, and pour remaining pudding mixture over the top. Add one last layer of crackers over the top of pudding mixture. Refrigerate for at least 3 hours, and top with frosting below.
Frosting:
2 pkg Redi-blend unsweetend chocolate or unsweetened chocolate melted.
1 tsp white karo corn syrup
2 tsp vanilla
3 tbsp softened butter
1 ½ cup powdered sugar
3 tbsp milk
Beat all the ingredients together until smooth, frost cake and refrigerate 24 hours.
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