From: Angi...3 small boxes cheesecake instant Pudding
1 pack Graham crackers 3 cups milk 3 tbsp butter 2. Tbsp sugar 16 oz cool whip Bag frozen rasp
Crush crackers in original bag then pour into ziploc bag (crush more if needed). Add melted butter and sugar and mix together. Put the bag in the fridge. Mix pudding and milk with a mixer until smooth. Stir in cool whip with a spoon. Refrigerate until ready to serve. Stir in graham cracker mix and frozen raspberries right before you serve.
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