Friday Food Fun

Well, I learned a lesson last Friday ... never post what the weather is, because chances are, the weather people don't know what they're talking about, and it.will.change. As it turns out, the light blue I saw peeking out from behind white puffy clouds turned gray within an hour or so, and the warm balmy temps turned cold and windy as a cold rain started to fall off and on throughout the day. So, I'm not even going to share how lovely the weather is right now, because I think there's a chance of rain for today, and with my luck, I'll bring it on!

As promised... here is a Friday Food Fun recipe... It's a time-honored recipe that almost everyone has either heard of, tasted, or made ... but if you're in the minority of those who haven't, or if you have a cookout or small group this weekend, this is the recipe to make. You'll be a hero! Just note that it must be refrigerated overnight.

Chocolate Eclair Cake

No-Bake Cake:
1 box Graham crackers
2 small boxes instant vanilla pudding
3 c. whole milk
1 (8 oz.) pkg. Cool Whip

Chocolate Eclair Frosting:
8 ounces unsweetened chocolate
4 tablespoons milk
1 1/2 c. powdered sugar
1 tsp. vanilla

Butter a 9 x 13 x 2 inch pan. Line bottom of pan with whole graham crackers. Mix pudding and milk for 3 minutes until thick; blend in Cool Whip. Pour 1/2 of pudding mixture over graham crackers. Add another layer of graham crackers over pudding mixture. Spread remainder of pudding on top. Add third layer of crackers. Refrigerate for 2 hours before frosting.

Chocolate frosting: Mix ingredients thoroughly. Add a little milk if frosting is too thick. Spread chocolate frosting over the top layer of graham crackers.

Put cake in the refrigerator for at least 12 hours or overnight before serving.

Have a safe, blessed weekend, and enjoy the recipe!