1. Line a 7x11 inch pan with graham crackers. 2. Cook pudding mix as per pkg. 3. directions, but using only 2 1/2 cups of milk. 4. Pour pudding carefully over graham crackers. 5. Cool. 6. Whip cream, and spread over cooled pudding. 7. Cover with an additional layer of graham crackers. 8. Add hot water to icing sugar and mix to a silken consistency. 9. Spread quickly over graham crackers (this is only enough to make a very thin layer of glaze. I usually make 1 1/2 to 2 times the amount) Melt butter with chocolate chips. 10. Drizzle over icing--I like to pipe straight lines of melted chocolate across the width of the pan, about 1/2 inch apart. 11. Then, drag a knife through the lines up and down the length of the pan, about 1/2 apart. 12. Makes a fancier"french pastry" presentation. 13. Refrigerate overnight. ---------------------------------------------------------------------------
Nutrition
Ingredients
