xiaoxl/recipe_data huggingface dataset:
Balsamic Vinegar and Olive Oil Dressing
Category: side-dish
By Mellie

Add balsamic vinegar to your dressing to give it a fresh and lively taste!

Ingredients:
1 sprig fresh oregano
1 sprig fresh thyme
1 cup olive oil
¼ cup balsamic vinegar
salt and pepper to taste

Directions:
In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil. Cover tightly and store at room temperature.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 1/4 cup

Calories: 195.1
Fat: 21.6 g
Saturated fat: 3 g
Carbohydrates: 1 g
Sugars: 0.9 g
Sodium: 2 mg
Egg Sandwich
Category: breakfast-and-brunch
By Kathy Ellis

A delicious microwave egg and cheese sandwich on toast.

Ingredients:
1  egg
1 tablespoon milk
2 slices white bread
1 pinch salt and pepper to taste
1 slice American cheese

Directions:
Crack the egg into a microwave-safe cereal bowl and whisk in the milk. Season with salt and pepper. Cook in the microwave on 100% power for 1 to 2 minutes, or until cooked through. While the egg is cooking, toast the bread. Use a spoon to remove the cooked egg from the bowl and set it on one piece of toast. Top with a slice of cheese and the other piece of toast. Cook in the microwave until cheese is melted, about 15 seconds.

Prep time: 1 min
Cook time: 4 mins
Total time: 5 mins
Yields: 1 sandwich

Calories: 318.4
Fat: 15.8 g
Saturated fat: 7.7 g
Carbohydrates: 26.9 g
Sugars: 3.4 g
Dietary fiber: 1.2 g
Protein: 16.9 g
Cholesterol: 213.9 mg
Sodium: 838.9 mg
Baked Stuffed Onions


Ingredients:
yellow onions, parmesan cheese, garlic powder, oregano, green onion, butter

Directions:
Peel the onions leaving the root end uncut.
Put the onions in a pot and cover them with water, bring to a boil then reduce heat and simmer for about 20 minutes.
Remove the onions from the pot and cool.
Preheat the oven to 350 degrees F.
Cut off one quarter of the onion removing the root, scoop out a third of the inside (discard or use in some other recipe].
Mix the bread crumbs, parmesan, garlic powder, oregano, green onion and 2 tablespoons of butter.
Add salt and pepper to the bread crumb mixture if desired.
Place the onions in a greased baking dish and fill with stuffing.
Drizzle with the remaining tablespoon of butter.
Bake the onions for 30-40 minutes or until soft.
Calas (Fried Rice Balls)


Ingredients:
flour, sugar, baking powder, salt, vanilla, rice, eggs, nutmeg, powdered sugar

Directions:
Mix together the flour, sugar, baking powder, salt, and vanilla.
Thoroughly mix the rice and eggs together in a separate bowl.
Add the dry ingredients to the rice and egg mixture.
When thoroughly mixed, drop by spoonfuls into the hot deep fat (about 360 degrees F] and fry until brown.
Drain on paper towel.
Sprinkle with powdered sugar and serve while hot.
Other variations are to serve with honey.
Vampire Kiss


Ingredients:
character(0]

Directions:
Pour all ingredients into a highball glass., Garnish with black licorice swizzle stick.
Armenian Cheese Rolls


Ingredients:
cream cheese, feta cheese, cilantro, green pepper, black olives

Directions:
Blend cream cheese and feta cheese together until smooth. If needed, add a bit of water from feta to make mixture creamier.
Chop cilantro finely and add to mixture.
Use as a spread or roll into chapati (flat bread, or use whole wheat tortillas] with slices of green pepper and pitted black olives.
Pig Pickin Pie


Ingredients:
butter, sugar, instant vanilla pudding, Cool Whip

Directions:
Mix crackers, melted butter and sugar well, press into the bottom of the two pie pans (can use a 13" x 9" x 2" pan if preferred], set aside.
2. Combine crushed pineapple with pudding and stir until well mixed.
3. Fold in cool whip until all ingredients are well combined.
4. Spoon pie filling evenly over crusts.
5. Cover and refrigerate 4-6 hours before serving.
Classic Restaurant Caesar Salad
Category: salad
By sarahcrites

I used to work at a very fancy restaurant while I was in college. The best part of the job was making table side salads, entrees, and dessert. This was the best Caesar salad I have ever had! If having trouble getting the anchovy to mash, add a couple of croutons. They provide sort of an anti-skid surface, and the hard edges of the croutons cut into the anchovy.

Ingredients:
2 cloves garlic, finely chopped
3  anchovy fillets
½  lemon, juiced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1  egg yolk
1 dash Worcestershire sauce
¼ cup olive oil
1 pinch salt and ground black pepper to taste
½ head romaine lettuce, chopped
¼ cup grated Parmesan cheese
2 tablespoons croutons

Directions:
Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper. Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.

Prep time: 20 mins
Total time: 20 mins
Yields: 2 servings

Calories: 362.1
Fat: 33 g
Saturated fat: 6.4 g
Carbohydrates: 9.5 g
Sugars: 1.5 g
Dietary fiber: 2 g
Protein: 8.4 g
Cholesterol: 116.3 mg
Sodium: 587.2 mg
Tropical Island Fruit Salad
Category: salad
By Devin

A bright, beautiful, and delicious fruit salad. This goes well with jerk chicken or another island meal.

Ingredients:
1  pineapple - peeled, cored, and cut into 1/2-inch cubes
2  mangos - peeled, pitted, and cut into small cubes
2  papayas - halved lengthwise, seeded, peeled, and cut into 1/2-inch cubes
3  bananas, sliced

Directions:
Toss pineapple, mangos, papayas, and bananas together in a large bowl.

Prep time: 30 mins
Total time: 30 mins
Yields: 14 servings

Calories: 94
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 24.4 g
Sugars: 17.2 g
Dietary fiber: 2.8 g
Protein: 1.1 g
Sodium: 2.3 mg
Crock Pot Chinese Style Ribs


Ingredients:
soy sauce, garlic clove, orange marmalade, ketchup

Directions:
Combine soy sauce, marmalade, ketchup, and garlic., Brush on both sides of the ribs., Place in a crock- pot., Pour remaining sauce over all., Cover and cook on low for 8 to 10 hours.
Roasted Pumpkin Seeds With a Twist


Ingredients:
olive oil, onion powder

Directions:
Preheat oven to 300°F
Place the seeds in a bowl and add the olive oil (butter] then the seasonings.
Mix Well.
Spread pumpkin seeds on a single layer on baking sheet.
Bake for about 30 minutes depending on your oven. Stir half way through.
Nutella® Bread Pudding
Category: desserts
By easma

A delicious Nutella® spin on classic bread pudding!

Ingredients:
1 teaspoon butter, or as needed
6 slices bread, or more to taste
1 (12 fluid ounce) can evaporated milk
¼ cup white sugar
¼ cup brown sugar
3  eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 dash salt
3 tablespoons melted butter
⅓ cup chocolate-hazelnut spread (such as Nutella®)
½ cup chopped walnuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter a pie dish and set aside. Tear bread into 1- to 2-inch pieces and place in the bottom of the prepared pie dish. Combine evaporated milk, white sugar, brown sugar, eggs, vanilla extract, cinnamon, and salt in a bowl. Mix well and set aside. Add melted butter to bread pieces in the pie dish and toss to combine. Melt chocolate-hazelnut spread in a microwave-safe bowl in a microwave to soften slightly, 15 to 30 seconds. Place dollops on top of bread mixture, spreading to make an even layer. Sprinkle with walnuts. Pour milk-egg mixture on top, making sure bread is completely covered. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 pie

Calories: 337.4
Fat: 18.8 g
Saturated fat: 6.7 g
Carbohydrates: 34.9 g
Sugars: 24.6 g
Dietary fiber: 1 g
Protein: 8.9 g
Cholesterol: 96.2 mg
Sodium: 298.9 mg
Minute Chocolate Mug Cake
Category: desserts
By Chef John

What's not to love about warm chocolate cake spiked with chocolate, coconut, and chocolate chips and topped with melting vanilla bean ice cream? This literally takes less than a minute to cook up and a couple minutes to prepare.

Ingredients:
1  large egg
¼ cup white sugar
1 pinch salt
2 tablespoons unsweetened cocoa powder
2 tablespoons butter, melted
1 tablespoon vegetable oil
⅛ teaspoon vanilla extract
1 tablespoon unsweetened shredded coconut
2 tablespoons toasted sliced almonds
1 ½ tablespoons miniature semisweet chocolate chips
3 tablespoons milk
¼ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon confectioners' sugar
¼ teaspoon unsweetened cocoa powder, or as needed

Directions:
Whisk egg, sugar, salt, 2 tablespoons cocoa powder, butter, vegetable oil, and vanilla extract together in a bowl until smooth. Stir coconut, almonds, and chocolate chips into the mixture; whisk in milk. Place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. Pour flour mixture over batter and whisk just until you can't see visible flour. Divide batter evenly between 2 coffee cups. Gently tap the cups on a work surface to eliminate air bubbles. Place cups into microwave oven, one at a time. Microwave each cup on High for 45 seconds. Nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup. Cooked cake will collapse after microwaving. Remove from oven and let cool 2 to 3 minutes. Lightly dust each serving with confectioners' sugar and 1/8 teaspoon cocoa. Place each coffee cup onto a saucer and serve.

Prep time: 10 mins
Cook time: 2 mins
Total time: 17 mins
Yields: 2 servings

Calories: 471.7
Fat: 29.5 g
Saturated fat: 13.3 g
Carbohydrates: 48.7 g
Sugars: 31.5 g
Dietary fiber: 3.8 g
Protein: 8.5 g
Cholesterol: 125.4 mg
Sodium: 190.6 mg
Turkey Wild Rice Soup II
Category: soups-stews-and-chili
By Galynn

This soup will warm your home and your heart.  True Northern comfort food.  Save Thanksgiving and Christmas turkey leftovers just so that you can make this yummy soup.  I created this recipe using leftovers that I had frozen.

Ingredients:
⅔ cup uncooked wild rice
2 cups water
6 tablespoons butter
¼ cup finely chopped onion
¼ cup finely chopped celery
⅓ cup all-purpose flour
4 cups turkey broth
⅓ cup shredded carrot
2 cups chopped cooked turkey
½ teaspoon kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup chopped slivered almonds
½ teaspoon lemon juice
¾ cup half-and-half cream

Directions:
Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside. Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes. Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 252.2
Fat: 15.2 g
Saturated fat: 7.8 g
Carbohydrates: 14.4 g
Sugars: 1.5 g
Dietary fiber: 1.4 g
Protein: 14.3 g
Cholesterol: 60.9 mg
Sodium: 794.5 mg
Best Grilled Vegetable Sandwich
Category: main-dish
By Suzy729

A delicious vegetarian sandwich made with freshly grilled zucchini, eggplant, red bell pepper, fresh mozzarella, plum tomato, and basil pesto in a whole-grain baguette.

Ingredients:
½  zucchini, cut crosswise into 1/2-inch slices
½ small eggplant, cut crosswise into 1/2-inch slices
1  red bell pepper, quartered
½ teaspoon salt
1 ½ teaspoons olive oil
ground black pepper to taste
1 small whole-grain baguette, cut into two halves and split lengthwise
¼ cup basil pesto
4 ounces fresh baby mozzarella, sliced
2  plum tomatoes, sliced

Directions:
Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours. Preheat grill for medium heat and lightly oil the grate. Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper. Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside. Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.

Prep time: 15 mins
Cook time: 5 mins
Total time: 3 hrs 20 mins
Yields: 2 sandwiches

Calories: 714.3
Fat: 29.4 g
Saturated fat: 10.7 g
Carbohydrates: 79.8 g
Sugars: 10.1 g
Dietary fiber: 8.9 g
Protein: 35.1 g
Cholesterol: 46.3 mg
Sodium: 1917.9 mg
Holiday Green Gelatin Salad
Category: desserts
By Ginger

This salad has been a family favorite for over four generations, requested every Thanksgiving and Christmas. It is smooth and creamy with the crunch of pecans, and light green in color. It has a very unique flavor, and goes very quickly at our home. Any left over crushed pineapple and cottage cheese make a great snack for kids.

Ingredients:
1 cup crushed pineapple, drained with juice reserved
1 cup water, or as needed
1 (3 ounce) package lime flavored Jell-O® mix
1 (3 ounce) package lemon flavored Jell-O® mix
1 cup mayonnaise
1 cup canned evaporated milk
1 cup small curd cottage cheese
½ cup coarsely chopped pecans

Directions:
In a large measuring pitcher, mix reserved pineapple juice and enough water to yield 2 cups. Pour into a pot and bring to a boil. Add the lime and lemon gelatin mixes and stir until completely dissolved. Stir the mayonnaise and evaporated milk together in a mixing bowl. Stir in the gelatin mixture until completely blended. Mix in the crushed pineapple, cottage cheese, and pecans. Pour the gelatin mixture into a serving bowl. Refrigerate at least 4 hours or overnight.

Prep time: 15 mins
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 414.4
Fat: 30.9 g
Saturated fat: 6 g
Carbohydrates: 28.7 g
Sugars: 26.3 g
Dietary fiber: 1 g
Protein: 8.6 g
Cholesterol: 23.8 mg
Sodium: 409.7 mg
Baked Portobello Mushrooms


Ingredients:
portabella mushrooms, olive oil

Directions:
"Clean mushrooms and brush with olive oil. Place on baking sheet, cap side up. Bake at 425* for 20 minutes. Can be frozen for later use."
Butter Beer


Ingredients:
character(0]

Directions:
Pour the cream soda into a large pitcher and very carefully stir in the schnapps.
Serve immediately.
Kristin's Turkey Butternut Squash Casserole
Category: meat-and-poultry
By Kristin Ferguson

I got this recipes from Allrecipes.com member Mildred Sherrer, Fort Worth, Texas. This is my very tweaked version that cuts some of the fat and calories. I think this is a great recipe for a family.

Ingredients:
1 tablespoon olive oil
1 pound lean ground turkey
2 cups cubed butternut squash
1  onion, chopped
1 cup 1% milk
1 cup shredded mozzarella cheese
¼ cup butter, melted
2  eggs
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup crushed buttery round crackers (such as Ritz®)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish. Heat olive oil in a skillet over medium heat; cook and stir ground turkey until crumbly and browned, 5 to 10 minutes. Add butternut squash and onion to ground turkey; cook and stir until squash is slightly tender, 5 to 10 minutes. Drain any excess grease from skillet. Whisk milk, mozzarella cheese, butter, eggs, salt, and pepper together in a bowl; stir into turkey mixture. Transfer squash-turkey mixture to the prepared baking dish. Sprinkle crackers over squash-turkey mixture. Bake in the preheated oven until cooked through and bubbling, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 509
Fat: 31.2 g
Saturated fat: 11.4 g
Carbohydrates: 31.9 g
Sugars: 6.4 g
Dietary fiber: 2 g
Protein: 26 g
Cholesterol: 152.2 mg
Sodium: 793.4 mg
Apple Crisp


Ingredients:
apples, flour, brown sugar, butter, oats

Directions:
preheat oven to 350 degrees Fahrenheit., core apples and cut into slices., spread apples into a buttered 9x13 in glass dish., mix together flour and brown sugar., cut in butter into the mixture., mix in oats., sprinkle over apples and pat down., bake for 35 - 40 minutes.
Bratwurst and Sauerkraut Casserole


Ingredients:
sauerkraut, onion, garlic cloves, brown sugar, bay leaf, kielbasa, potatoes

Directions:
Preheat oven to 350°.  I put mine in the crockpot.
Drain and rinse sauerkraut in a colander.
Mix with all the ingredients in a bowl and pour into large casserole dish (or put in crockpot] Cover and bake for 1 1/4 to 1 1/2 hours.
Or let cook in crockpot on low for several hours until potatoes are tender.  I usually add 1 can of water and mix well.  Add more water accordingly throughout the day.
I let mine cook all day on low.
You can also try substituting the brown sugar with applesauce and apple chunks (1/2 cup each] for color and texture.
I also use the Bavarian kraut--this gives this dish a sweeter flavor--even my kids like it.
Chef John's Salisbury Steak
Category: main-dish
By Chef John

When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.

Ingredients:
1 pound 85% lean ground beef
½ teaspoon freshly ground black pepper
1 teaspoon dry mustard
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 large egg, beaten
1 pinch cayenne pepper, or to taste
½ cup plain bread crumbs
2 tablespoons salted butter
12 large white button mushrooms, sliced
1 cup diced onion
1 pinch salt
2 tablespoons all-purpose flour
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
3 cups high-quality, low-sodium beef broth
salt to taste
2 tablespoons salted butter

Directions:
Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed. Cover with plastic wrap and refrigerate for 2 hours, or up to overnight. While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes. Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve. Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt. Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 2 hrs 40 mins
Yields: 4 servings

Calories: 493.8
Fat: 29 g
Saturated fat: 13.7 g
Carbohydrates: 25.6 g
Sugars: 8.9 g
Dietary fiber: 2.3 g
Protein: 32.8 g
Cholesterol: 156.1 mg
Sodium: 729.7 mg
Granola Blueberry Muffins


Ingredients:
egg, buttermilk, brown sugar, granola cereal, flour, baking powder, salt, baking soda, fresh blueberries

Directions:
Heat oven to 400 degrees.
Grease bottoms only of 12 muffin cups.
Beat egg, stir in buttermilk, brown sugar and oil.
Stir in granola, flour, baking powder, salt and baking soda just until all dry particles are moistened.
Fold in blueberries.
Fill muffin cups about 3/4 full.
Bake until golden brown about 20-25 minutes.
Cool one minute in pan, then remove and cool on wire racks.
Army Eggs


Ingredients:
eggs, ketchup

Directions:
Hard boil eggs, and let cool.
Slice in half and scoop out the yolk(keeping the whites] and mash in a bowl with the sauce.
Spoon mixture back into egg whites.
Serve to your army mad kids.
Gift Brownie Mix - in a Jar


Ingredients:
all-purpose flour, baking powder, salt, sugar, butter, eggs, vanilla

Directions:
Wash and dry jars and lids in the dishwasher.
Mix together flour, baking powder, and salt in a quart jar, pack firmly and brush residue off the insides of the jar with a pastry brush.
Add cocoa, pack firmly and brush sides.
Add sugar, pack and brush.
Add chocolate chips and seal.
Attach the following recipe:
1 jar brownie mix.
1 cup butter melted.
3 eggs.
1 teaspoon vanilla.
Preheat oven to 350°F.
Prepare a 9x13 inch baking pan by greasing and flouring.
Place brownie mix in a bowl and stir to mix.
Add butter, eggs and vanilla and mix until well blended.
Spread batter evenly in prepared pan.
Bake 25-30 minutes.
Cool completely before cutting.
Macon Hot Vanilla


Ingredients:
milk, honey, vanilla, ground cinnamon

Directions:
Heat the milk until very hot but not boiling., Pour into a mug., Add the rest  or the ingredients then mix well., Serve immediately.
Easy Leftover Fried Rice


Ingredients:
cooked white rice, onion, garlic, eggs, soy sauce

Directions:
On medium high heat, heat the oil in a large skillet or wok.
Add the peas/carrots, onion and garlic.
Cook until tender about 1 to 2 minutes.
Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and cook until scrambled.
Now add the rice and soy sauce and blend all together well.
Stir fry until thoroughly heated.
No Bake Eclair Cake


Ingredients:
graham crackers, instant vanilla pudding, Cool Whip, powdered sugar, salted butter

Directions:
1. Whisk together the pudding and milk in a large mixing bowl until thickened, about 2 minutes. Fold in the Cool Whip.
2. Spray a 9×13 baking pan with non-stick spray. Line the bottom of the pan with a single layer of graham crackers, breaking them in smaller pieces to fit the edges of the pan.
3. Spread half of the pudding mixture evenly over the bottom layer of graham crackers.
4. Top with a second layer of graham crackers, followed by the second half of the pudding.
5. Top with the third and final layer of graham crackers.
6. Whisk together the cocoa powder, powdered sugar, melted butter and 3 Tbsp whole milk to make the chocolate frosting.
7. Spread evenly over top the third layer of graham crackers.
8. Refrigerate overnight so the pudding has time to set up and the graham crackers soften before serving.