Food for Friday

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-copy1

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

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