1 box graham crackers
1 pt. heavy whipping cream
3 c. milk
2 pkgs. INSTANT vanilla pudding
1 lb. confectioners' sugar
1 packet chocolate (liquid)
1 tsp. almond extract

Place packet of chocolate in hot water to warm. Lay graham crackers in 13 1/2 x 8 3/4 inch Pyrex pan. Whip cream. Save 2 or 3 tablespoons unwhipped for icing. Make 2 packages instant pudding with only 3 cups milk. Fold together pudding and whipped cream. Spread on crackers in pan. Lay on more crackers. Spread on pudding-cream mixture. Lay on more crackers.

Top with icing made from 2 1/2 cups sugar mixed with cream and almond extract. At once, while icing is still soft, drizzle chocolate in strips on icing. With sharp point of knife or skewer etch chocolate in opposite direction from drippings.