No Bake Pudding Graham Cracker Cake

• 1 (10 ounce) box honey graham crackers (Not sure of what size box I use just the one with three packages in it, had to put something or it w)
• 1 (3 1/2 ounce) box instant vanilla pudding
• 1 (3 1/2 ounce) box instant chocolate pudding mix
• 4 cups milk
• 2 pints heavy whipping cream
• chocolate syrup, to decorate

1. Make both the Vanilla and Chocolate pudding as directed on the box.
2. Take the whipping cream and mix on high speed until it becomes the consistency of cool whip.
3. Mix the whipping cream and the vanilla pudding together.
4. Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter.
5. When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it).
6. Drizzle chocolate sauce in lines across the top of the cake(no need to be perfect), take a knife and drag it in the opposite direction of the syrup lines to make a nice patter.
7. Refrigerate the entire cake at least 3 hours.
8. The graham crackers will absorb the moister from the pudding and become soft like cake.
9. Cut on the corner going in to create a neat looking slice.
10. Good Luck with leftovers because there never is any.

crackers, vanilla pudding, chocolate pudding, milk, cream, chocolate syrup

Taken from www.food.com/recipe/no-bake-pudding-graham-cracker-cake-266558 (may not work)