Every week we have our friends over on Thursday night to study the Bible, eat something together and talk for a long time about who knows what. Since I’ve been pregnant, they’ve been suffering through a lot of chips and salsa or popcorn with M&Ms mixed in – not exactly gourmet. This week, I drug out my cookbook to figure out what to make and lo and behold I had everything I needed to make this:
Chocolate Éclair Dessert
Graham crackers
2 – 3 ½ oz pkgs instant vanilla pudding
3 cups milk
1 – 8 oz Cool Whip
Place layer of graham crackers in the bottom of a 9×13 pan. Mix pudding, milk and Cool Whip together. Put half of the pudding mixture over the grahams. Place another layer of grahams, then the rest of the pudding mixture, then add another layer of grahams.
Frosting
2 – 1 oz squares of unsweetened chocolate
3 Tbsp butter
1 tsp vanilla
1 tsp almond
1 ½ cup powdered sugar
3 Tbsp or more milk
Melt unsweetened chocolate squares with butter. Add vanilla, powdered sugar and enough milk for spreading consistency. Frost top layer of grahams. Refrigerate until ready to serve.
I don’t know if it was just because I haven’t really made them anything that took effort in months and months or if it really was as incredible as they claimed, but I thought I’d better share. It’s just too little work and too much praise to not let you see that there is no magic here. Just jello. And anything with instant jello pudding means very little work. Happy stirring!
