Ingredients

1 honey Graham biscuit box

2 Jell-O Vanilla Instant Pudding Packets

500 mL of milk 1% or 2%, as desired

500 mL of whipping cream

1 ½ cup of icing sugar

2 tbsp of hot milk

1 tbsp of tempered butter

½ tsp of vanilla extract

Preparation

Line the bottom of a 9 x 13-inch pyrex dish with graham crackers in one even layer.

Prepare Jell-O Vanilla Instant Pudding as indicated on the package. Spread generously on graham crackers at the bottom of the pyrex dish in an even layer.

Line Graham Graham's Jell-O pudding in a single layer and refrigerate.

Whip the cream 35% by adding a little sugar, until it reaches the desired density.

Pour the whipped cream over the row of biscuits and put a row of Graham cookies back on. Return to the refrigerator.

Mix in blender, tempered butter, milk and icing sugar and vanilla.

Spread the frosting on the last row of graham crackers and return to the refrigerator.

Make a little icing and add some cocoa.

Spread on the other layer of frosting by making lines and pass a knife opposite to the lines to make the pattern typical.

Refrigerate before serving.