*Ingredients : °1 box of cinnamon graham crackers °2 cans of 3.4 oz French vanilla pudding °12 ounces of fresh whip be sure to thaw four hours before you need it °3 ½ cups of milk °1 pot of dark chocolate icing *Instructions: Spraying 9×11 skillet with nonstick spray Mix pudding and milk using a blender Stir in the Cool Whip with a spoon
- Spreading layer graham cracker along bottom of pan covering entire bottom Divide the pudding mixture in half and spread the first half over the graham cracker layer Spread a second layer of graham crackers over the pudding layer
- Spreading rest pudding mix on second layer graham crackers Place a final layer of graham crackers Microwave the frosting for 20-30 seconds to help it spread. Spread warmed frosting evenly over top layer of graham crackers
Refrigerate for 12 to 24 h
- Enjoy This is my favorite version of the cobbler. It’s mushy and sweet and can really stand on its own without creamy accompaniments like ice cream or whipped cream. * Ingredients :
°1 1/4 tsp sugar °1 C. self-rising flour °1 C. milk °2 C. blackberries Melt the butter in a microwave-safe dish. Combine 1 cup of sugar and flour in a mixing bowl, whisking the milk. Mix well. Then adding melt butter / whisk well. Butter a meal that’s going in the oven.
- Now rinse and dry the blackberries. Pour batter to buttered baking dish. Sprinkle blackberries over top of batter; distribute evenly. Sprinkle ¼ cup sugar on top. Baking at 350 degree