Recipe Time…
It’s getting that time of year again. I can’t believe we’re a week away from Thanksgiving and a little over a month from Christmas! Where did the year go? Like most everyone, I love trying new recipes but finding them is the hardest part. I have 2 to share with everyone today. These dishes go fast around here so double up the recipe like I do. *wink* Chocolate Éclair Cake 1 (1 lb.) box graham crackers2 sm. pkgs. instant French Vanilla pudding3 1/2 c. milk1 (9 oz.) container Cool Whip1 Container (store bought) Chocolate Frosting Mix pudding with the milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Line the bottom of your pan with graham crackers then pour a layer of pudding mixture over graham crackers. Repeat until all ingredients are used.(Just like you do a banana pudding) End with your graham crackers on top. Refrigerate for 2 hours then spread your frosting on top. Note: If you’re inpatient like I am….put the pan in the freezer until it sets. Once its firm, take the lid and foil off the icing and microwave for 1 minute. Stir the mixture and pour it over the graham crackers, smooth until pretty. Refrigerate. It’s best eaten the following day. It gives the crackers time to soften. Serves 12 to 14. (If you have a really deep dish, (I have a 9×13 deep dish) you can double the ingredients and make a monster pudding. You’ll need it. This never last very long. LOL) Butterscotch Rum Cake Ingredients:1 pkg. Yellow Cake Mix (Duncan Hines)1 pkg. Butterscotch Pudding3 large eggs1/3c. cooking oil1/2c. water1/2c. Rum (Spiced Rum) Rum Glaze:1 stick butter1/4c. water1 cup sugar1/2 cup Rum (Spiced Rum)1 1/4c. walnut pieces-chopped (Pecans work for this too) Directions:– Pre-heat oven to 325. Lightly grease … Keep Reading!