2 1/2 c. milk
Half of an 8 oz. container of cool whip
Half a box of graham crackers
Line bottom of an 8 x 8" pan with crackers. In large bowl, combine pudding mix and milk. Stir in whipped topping. Spread half of mixture over cracker layer. Top with another layer of graham crackers, the remaining pudding mix and one last layer of crackers on top. Frost with chocolate syrup (recipe below). Refrigerate at least 4 hours (overnight is fine). Serves 8. Double recipe for a 9 x 13" pan.
Chocolate syrup:
1 c. powdered sugar
3 Tbs. olive or vegetable oil
3 Tbs. milk
4 Tbs. cocoa
1 Tbs. vanilla
Mix all ingredients together until smooth. Pour on top of graham crackers.
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