Steps
- 1
Butter a 9x13 pan, line with intact graham crackers.
- 2
Mix pudding and milk, beat for 2 minutes.
- 3
Blend in cool whip. Pour 1/2 of mixture over crackers.
- 4
Add 2nd layer of crackers. Pour remaining mixture over second layer of crackers.
- 5
Cover with another layer of crackers. Refrigerate for 2 hrs.
- 6
Melt chocolate chips in microwave on low power for ~ 30 sec - 1 minute. Add in all other frosting ingredients. Spread over cake body, refrigerate overnight.
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