I’ve really been debating with myself about today’s recipe. I came across several good ones that friends have shared with me over the years, and they are all quick and so fun ~ but I’ve finally decided to start here.
Chocolate Eclair Cake, by Barbara Phillips
3 C milk
2 small packages of instant vanilla pudding (French Vanilla is best)
8 oz Cool Whip topping
graham crackers (it takes a little less than one box)
1 can chocolate icing
Mix together milk and pudding; add Cool Whip. In a 9 x 13 inch pan, layer the bottom with graham crackers, then pour 1/2 of the pudding mix on top. Add another layer of graham crackers. Top with the remaining pudding mix. Add a final layer of graham crackers. Ice with chocolate icing – a few second of warming in a microwave makes the icing easier to spread. Refrigerate over night ~ it’s best when the crackers have had a chance to absorb some liquid.
Too Good to Resist! Department 56 2009 Collection
Looking back over my most recent posts, it’s clear I may have a future as a dessert chef! Next week, I promise to share a healthy salad recipe. I’ve been seeing all the exercise ads on t.v. already…
~Janet @ The Christmas Place
