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Ingredients
- 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
- 1-1/2 cups cold milk
- 14 Honey Maid Graham Wafers, broken crosswise in half (28 squares)
- 3 cups thawed Cool Whip Whipped Topping, divided
- 1 cup Jet-Puffed Miniature Marshmallows
- 2 Tbsp. chocolate syrup
Method
- Beat pudding mix and milk in medium bowl with whisk 2 min.
- Let stand 5 min.
- Meanwhile, cover bottom of 8-inch square pan with 9 graham squares, overlapping as needed to form even layer.
- Add 2 cups Cool Whip to pudding; stir gently just until blended.
- Spread half the pudding mixture over graham squares in pan; top with 9 of the remaining graham squares.
- Repeat layers.
- Spread remaining Cool Whip over dessert; top with marshmallows.
- Crush remaining graham square; sprinkle over dessert.
- Refrigerate 3 hours.
- Drizzle with chocolate syrup before serving.
