Sorrrrrry to post twice in one day, but I swear everyone is having these awesome linky parties going around. Tammy over at Klinger's Cafe is having a Cookie/Goodie Linky Party and I HAVE to post this recipe to share because it is freakin' fantabulous. My mom is awesome when it comes to cooking and desserts and she passed a little of that on to me. This is one of her recipes that I've modified a little because of the sugar (we are just finding out within the last couple of years that diabetes is running through our family...I even had gestational diabetes when I was pregnant with my daughter...it was only 3 months but it SUCKED...I can't imagine having to deal with that daily for the rest of your life.) But I'll post both versions for those not so glucose-intolerant.
Boston Cream Pie (without a pie shell!)
(you can add as much as you need to make as big a dessert as you need)
1 box of low-fat (or regular) graham crackers
1 thawed regular sized container of sugar free Cool-whip (any will do!)
1 large box of sugar free/fat free vanilla instant pudding
1 container of chocolate frosting (no scrimping on the chocolate...go all out or not at all!)
Follow the directions on the box of instant pudding. Once it sets, add the Cool-whip and mix until well blended. Layer the bottom of any dish (I use a 13x9 baking dish) with graham crackers. Alternate layering the pudding mix and graham crackers until you reach the last possible layer of graham crackers. Spread the chocolate frosting on top. Cover and refrigerate. The longer it sits, the better it gets! I like it when the graham crackers have gotten just a little soggy...mmmmm.
Let me know if you make it, I tell ya, it's awesome. Especially if you make it with the sugar free stuff. I made it for my hubby for his birthday and he couldn't tell it was made from all that sugar free stuff. Enjoy!!