A Jansen family favorite
Contributed by Barb

Ingredients:

• 1 large box of “cook and serve” chocolate pudding
• 1 large box of “cook and serve” vanilla pudding
• 1 box graham crackers (whole, not crushed)
• Whole or 2% milk
• Cool Whip
• Toffee bits

Line a 9 x 13 pan with whole graham crackers.

Cook chocolate pudding as directed on package using whole or 2% milk. When pudding comes to a boil, pour over 1st layer of graham crackers. Immediately, cover pudding with another layer of graham crackers. Cook vanilla pudding as directed and pour over first layer. Cover pudding with another layer of graham crackers.

Allow the cake to cool for 15-20 minutes and then put into the refrigerator for 2-3 hours. Before serving, cover with Cool Whip and toffee bits.

*Smaller portion can be made in a 9 x 9 pan using the small boxes of pudding.