Striped Delight - my attempt on a great recipe

I made this recipe this weekend for my boy's bday, his mom has made it for him every year since he was four. I had it a couple times before and it was soooo good. Mine didn't turn out as well, probably because after I bought all the ingredients I noticed that there were no measuring cups in the kitchen. So I swung it and hoped my years working in a bakery in college would still allow me to guess, haha. It turned out well, but I needed to add more milk in the pudding part (I fixed it by adding some pudding paks). Yes, I'm the sister that totally tries and fails :).

Well here's the recipe - hopefuly you can make it better than me! It's a great summer treat, but with the black and white layers, add some candy corn on top and it's great for halloween. Post pics if you make it and say how you made it great for the fall season.


AFTER! Yummy

STRIPED DELIGHT

1 1/2 c. graham cracker crumbs 1/4 c. sugar 1/3 c. melted butter 1 (8 oz.) pkg. cream cheese, softened 1/4 c. sugar 2 tbsp. milk 1 (8 oz.) tub Cool Whip, thawed 2 (4 serving size) pkgs. chocolate flavor instant pudding and pie filling 3 1/2 c. cold milk Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into bottom of 9 x 13 inch pan. Beat with mixer, cream cheese, 1/4 cup sugar, and 2 tablespoons milk until smooth. Fold in half the Cool Whip. Spread over crust.Using 3 1/2 cups cold milk, prepare instant pudding as directed on package. Pour over cream cheese layer. Chill several hours. Spread remaining Cool Whip over pudding. Garnish with grated chocolate (optional).