Ingredients
One biscuit bag Graham’s
Two boxes of mixed instant with vanilla
Three cups of milk totally
One half cup of semi-sweet chocolate
Preparation
Prezealle:
In a large bowl, mix for instant vanilla pudding with 3 cups of whole milk.
Whisk until thick.
Arrange the Graham biscuits in superimposed rows.
In a 9 x 13 inch baking dish, to cover the bottom of the graham crackers, place a layer.
For layers of pudding,
Spread half of the vanilla pudding prepared for Graham cookies.
Add another layer of graham crackers on top of the pudding.
Spread the remaining pudding on the second graham layer.
Top with a final layer of graham crackers.
Prezine the chocolate topping:
In a microwave-safe bowl, melt the semi-sweet chocolate chips every 30 seconds while stirring.
between smooth’s consistency.
Finish the large cake:
Pour melted over top layer of graham crackers, spreading evenly.
Fahrenheit:
Refrigerate the tray for minimum four hours or all night to allow Graham to graze on biscuits and wine
layers to define.
Working:
Cut into squares and serve chilled.
Enjoy your no-bake éclair castle!