Back Graham Crackers
1/2 Cup / 125 mL Watkins Vanilla Dessert Mix
1/3 Cup / 80 mL Sugar
1/2 Cup / 125 mL Water
2 1/2 Cups / 625 mL Milk
2 Cups / 500 mL Heavy Whipping Cream
1 1/2 Cups / 5 mL Watkins White Vanilla Extract
Water
1 Tbsp. / 15 mL Watkins Chocolate Dessert Mix
1 Tbsp. / 15 mL Hot Water
1/4 to 1/2 Cup / 125 mL Powdered Sugar
Layer a 15x11 inch / 38x28 cm baking sheet with graham crackers. Combine vanilla dessert mix, sugar, and water; mix well. Stir in milk and cook over medium heat, stirring constantly, until mixture begins to boil and thicken. Pour hot mixture over graham crackers and let cool to room temperature. When cool, whip cream until stiff. Spread over vanilla dessert layer. Place another layer of graham crackers on top of whipped cream. In a small box, mix 1 1/2 Cups / 375 mL powdered sugar, white vanilla, and enough water to make a smooth glaze. Spread evenly over graham crackers. In another bowl, combine the chocolate dessert. Mix hot water, and enough of the powdered sugar to make a smooth glaze. Drizzle over dessert. Refrigerate for 24 hours before serving. Makes 18 servings.
Nutritional Information
Per Serving:
Calories 220, Protein 2g, Carbohydrates 27g, Sodium 140mg, Fat
12g, Saturated Fat 7g, Cholesterol 41mg, Dietary Fiber 0g
© Copyright 1999 The Rising
Stars Team
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