Graham Cracker Frosting

Author

Gail

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Recipe

Measurements	Ingredients
$\frac{1}{2}$ Cup	Condensed Milk
Two Tablespoons	Melted Butter
$\frac{1}{2}$ Cup	Chopped Walnuts
One Cup	Powdered Sugar (Confectioners’ Sugar)
Two Tablespoons	Hershey’s Cocoa Powder
$\frac{3}{4}$ Cup	Rolled Graham Cracker Crumbs
One Teaspoon	Vanilla Extract
Little (Optional)	More Milk (if too dry)
Little (Optional)	More Graham Cracker Crumbs or Powdered Sugar (if too runny)

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Instructions

1. Put $\frac{1}{2}$ cup of condensed milk into a bowl.
2. Add two tablespoons of melted butter, one cup of powdered sugar, and two tablespoons of Hershey’s cocoa powder.
3. Mix well. (The card notes “Mixer okay” for this step).
4. Add $\frac{3}{4}$ cup of rolled graham cracker crumbs, one teaspoon of vanilla (flavoring), and $\frac{1}{2}$ cup of chopped walnuts.
5. Stir these ingredients in by hand.
6. Spreads easier on a warm cake, but don’t have the frosting too stiff otherwise.

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Note

“I make 1 & $\frac{1}{2}$ recipe — if too runny can add more crumbs or powdered sugar. Add little more milk if too dry.”

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