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Kahlua Cake


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————————————BASE———————————— 2 c Graham wafers

1/2 c Butter, melted

1/4 c White sugar

——————————–FIRST LAYER——————————– 2 pk 3 1/4 oz. Chocolate pudding

3 c Milk

——————————–SECOND LAYER——————————– 2 pk Vanilla instant pudding

2 c Milk

1/2 c Kahlua

2 c Whipping cream, whipped

(BASE): Mix ingredients and press into bottom of pan. (FIRST LAYER): Cook both packages of pudding using only 3 cups milk, cool and spread on crust. (SECOND LAYER): Make both packages of vanilla pudding using only 2 cups of milk and mix in Kahlua. In another bowl, make whipped cream or whip 2 envelopes of Dream Whip according to package directions. Gently fold the instant pudding and whipped cream together. Put the vanilla mixture over the chocolate layer. Top with crumbs or grated chocolate bar. Make in a 9 x 13 pan or halve the recipe in an 8 x 8 pan. Tip from Lynne – put in freezer for approx. 15 minutes to firm up to make serving easier (it does firm up by the second day). Tip from Cousin Anne – Don’t try to be overly generous with the Kahlua, because she tried and it wasn’t as good. Tip from Joan – Make sure you have lots of milk on hand as the Dream Whip requires it too.

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