2 small boxes of Jello instant chocolate pudding
4 cups milk
1 (8oz) Cool Whip
2 sheets of cinnamon graham crackers, crushed (sheets = whole graham, 4 crackers)
Strawberries, quartered (as many as desired)
Bake chocolate cake according to package directions.
Remove from oven and cool 10 minutes. Poke holes in cake with handle end of wooden spoon. Be generous with holes and go all the way to the bottom.
Mix instant pudding and milk together until no longer lumpy. Pour over cake. Use the back of a spoon to make sure the pudding gets into the holes. Refrigerate 2 hours.
Cover with Cool Whip, sprinkle with crushed graham crackers and top with sliced strawberries.
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