Ingredients

The following ingredients have 4 Servings
  • 8 ounce package cream cheese (softened)
  • ¾ cups powdered sugar
  • 1 tablespoon vanilla
  • 8 ounce tub Cool Whip
  • 16 ounce tub chocolate fudge icing
  • 1 box chocolate graham crackers

Instruction

  • In a large bowl using a hand mixer cream the cream cheese, powdered sugar and vanilla together until smooth.
  • Fold in the Cool Whip.
  • Remove the lid and foil seal from the container of icing. Microwave the container of chocolate fudge icing for 30 seconds, stir and set aside.
  • On the bottom of an 8x8 pan, place a single layer of graham crackers, you may have to break some in pieces to fill the bottom.
  • Spread one-third of the cream cheese/Cool Whip mixture over this layer of graham crackers.
  • Pour about ½ cup of the softened icing over this layer of cream cheese/Cool whip. Make sure the icing is pourable but not too hot to melt down the cream cheese mixture. Spread gently with the back of a spoon or an icing spreader.
  • Place a layer of chocolate graham crackers over the fudge icing.
  • Place another one-third of the cream cheese mixture and top that with ½ cup of softened icing.
  • Place the last layer of graham crackers and then cream cheese.
  • Chill for at least two to four hours to allow the layers to soften. Overnight works too!
  • Before serving reheat the last bit of icing and drizzle over the cake and individual servings.
  • Optional garnish of crushed graham cracker crumbs