- Serves: 15 -20 servings
Ingredients
- 2 boxes of graham crackers
- 3 small boxes of Vanilla Instant pudding
- 6 cups of milk
- 2 cans of white icing
- 12 large strawberries
- 24 blueberries
Instructions
- Slice the strawberries in half.
- In a large bowl, mix together the vanilla instant pudding mix and cold milk. Whisk until the pudding starts to thicken.
- In a 9 X 13 dish, lay out a row of graham crackers. Cover the graham crackers in a layer of pudding. Place another layer of graham crackers on top of the pudding. Cover the graham crackers with the more pudding.
- Continue to layer the graham crackers and pudding until you reach the top of the dish. Finish with a graham cracker layer.
- Heat the white frosting so that it easy to pour but not completely liquid. (I normally stick my cans of frosting into the microwave for about 20 seconds.)
- Spread the white frosting over the top layer of graham crackers.
- On the top left corner, lay out 4 rows of six blueberries.
- Use the sliced strawberries to make stripes on the cake.
- Refrigerate for 6-8 hours (or overnight) *Long enough for the graham crackers to become soft*
Leave a Comment