Chocolate Eclair Cake

Image from Kraft

This is so easy.

This is an old recipe.

Those two statements have nothing in common.

It's beginning to turn "Sprummer" around here.

It's during "Sprummer" that I start thinking about new and different recipes.

Maybe even a recipe that I haven't made in awhile.

Last night, I opened some cool whip and used about 2 TBSP.

Now, I have an entire container of cool whip.

That bugs me.

What am I going to do with all that cool whip?

I have no plan.

Well, I didn't have a plan.

Now I do.

Actually, I've executed my plan.

That's why I'm posting this recipe.

This is low fat, easy, cool, and no-bake.

What can better than that?

I'll tell you!

If someone else makes it for you!

And cleans up after you!

And tells you you're pretty.

But in case that isn't happening today around your house, you're not alone!

It's not happening here either!

Chocolate Éclair Cake

1 box graham crackers

2 (3 1/4-ounce) boxes instant French vanilla pudding

3 cups milk

1 (8-ounce) container frozen whipped topping, thawed

vanilla flavoring

1 container chocolate frosting OR 1 jar hot fudge sauce, warmed

Line a 9 X 13 pan with whole graham crackers. I used a 9 X 9 pan because I wanted it thicker.

In bowl mix pudding with milk and about 2 tsp. of vanilla. Beat at medium speed for 2 minutes. You can also use a whisk and your muscles. Instant pudding sets up quick. Fold in the whipped topping.

Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Because I used a smaller pan, I was able to do 3 layers of crackers/pudding, ending with the crackers, giving actually 4 total layers of crackers.

Spread either the warmed chocolate frosting OR the hot fudge sauce over the top layer of crackers, spreading out smooth. I used hot fudge sauce because I didn't have chocolate frosting. Needless to say, we were not disappointed!

Refrigerate 6-12 hours.

Comments

Charleston's Style Potato Soup

Love Charleston's! Love everything I ever eat at Charleston's. Love the blackened fish sandwich, which isn't listed on the menu but you can still order it, with glazed carrots. Love the carrots! Love the chicken fingers; the best there are! I rarely order them -- because it's not a healthy choice, but oh boy! They're delish! Love the honey glazed croissant. L.O.V.E! Love the pork chops with smashed potatoes and glazed carrots. Love the potato soup! Seriously adore it! It's thick. It's simple. It's delicious! We don't have a Charleston's where we live. Boo hoo! Here's a close replica of Charleston's baked potato soup. I found it at www.tastebook.com I made some adjustments to the recipe. Not because I think I "know," but because I didn't have everything on hand nor can my sweet girl cherub have some of the ingredients. I made it and didn't tell my family what it was su...

Neiman Marcus' Chicken Tortilla Soup

I've been to eat at Neiman Marcus one time. It was really good! "Everyone" talks about the Neiman Marcus cafe and the things they love from there. Because I've only been once, my variety of selection is limited! However, I have had lunch with friends that serve this Neiman Marcus soup recipe. It is so delicious that I wanted to pass it along to you! If your weather is like our weather, one day you're making soup and the next your grilling out! But because these are simple ingredients, you'll be able to throw it together in a moments notice! Neiman Marcus' Chicken Tortilla Soup 3-4 chicken breasts; cooked and shredded (or whole chicken; cooked & shredded) olive oil 1 c onion, chopped 1 c bell pepper, chopped 1 c celery, chopped 1 c carrots, chopped 1/2 T minced garlic 2 t cumin 2 t coriander 1 t paprika 1 t red chili powder 1 T oregano 1/2 t cayenne (adjust to your taste) 1 28-oz can diced to...

Chicken and Artichoke Casserole

Picture from Cooking with Paula Deen ( . . .and aren't those cute dishes!) We first had this delicious casserole on Mother's Day while feasting at "Dining on Persimmon Hill," which is a restaurant at the National Cowboy and Western Heritage Museum in Oklahoma City, OK. Side note --- if you have the chance to visit the Museum, please take advantage of the opportunity. It is a wonderful experience! And don't forget to eat at the museum restaurant. It's delish! So back to the casserole. After eating it we knew we had to find out the recipe! The owner of the restaurant graciously shared her secret! It's a Paula Deen; which means it's full of fat AND yummy flavor! This casserole is a hit with my cherubs and the Mr. Also, whenever I make it for friends, they always want the recipe . . . maybe they're just being nice, I'm not sure! When you look at the recipe, you might think it's a pain, but really, it is so easy! ...

A Proverbs 31 Kind of Day

Search This Blog