Recipe

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• 1 (900 g) box mccormick graham crackers
• 2 cups whipped cream
• 1 (4 1/2 oz) box instant chocolate pudding mix
• 1 (4 1/2 oz) box instant vanilla pudding
• 3 cups milk
• chocolate syrup

• 1 Prepare the pudding separately as per the package directions, but using 1 1/2 cups milk for each. Refrigerate.
• 2 In a large bowl, beat the whip cream until thick. Fold the prepared vanilla pudding into the whipped cream.
• 3 Spread the pudding on the double crackers almost to the edges, then set aside. Spread the same number of crackers with chocolate pudding and with vanilla pudding.
• 4 Assemble the cake by standing the crackers up, alternating chocolate and vanilla covered crackers. The cake will be 2 crackers wide, and 1 cracker high. After sticking the pudding covered crackers together, frost the outside of the cake with the remaining vanilla pudding.
• 5 Refrigerate the cake several hours or overnight. Before serving, pour rows of chocolate syrup over the cake, letting it run down the sides.
• 6 Cut slices of the cake at a 45 degree angle to the crackers.