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?clair Dessert
Source: Taste of Home Country Cooking Collection, Vol. 1, 20004 gallons prepared vanilla pudding4 (16 ounce) cartons containers frozen whipped topping, thawed
6 pounds graham crackersIcing
5 cups confectioners` sugar
1/3 cup corn syrup
1/4 cup cutter or margarine, softened
1/4 cup baking cocoa
3 tablespoons vegetable oil
1/4 to 1/2 cup milkIn a large container, mix pudding and whipped topping; set aside.Place one third of the graham crackers side by side in bottoms of about twelve 13 x 9 x 2-inch baking pans. Pour about 2 inches pudding mixture over crackers. Add another layer of crackers and pudding. Top with remaining crackers. Cover and refrigerate overnight.For icing, combine confectioners` sugar, corn syrup, butter, baking cocoa and oil in a mixing bowl. Beat until smooth, adding enough milk to achieve spreading consistency. Spread on top of crackers` chill until serving.Makes 140 servings.
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