Chocolate Eclair Dessert

A friend served this dessert at her house last week, and it is so yummy and easy that you need to go make it for yourself!  :-)

Since Oliver is finished with school, he was more than happy to help me make it while his younger sister and brother were napping. :-)

First, cover the bottom of a 9x13 casserole dish with a layer of graham crackers.

Measure 3 cups of milk.

Pour the milk in a mixing bowl. 

 Whisk the milk with 2 packages of instant vanilla pudding.

Fold in a container of Cool Whip. The Cool Whip was definitely his favorite part!

Pour half of the pudding/Cool Whip on top of the layer of graham crackers. Add another layer of graham crackers, and pour the rest of the pudding mixture on top. Then add one more layer of graham crackers.  

While this is going on, place a can of chocolate frosting in the microwave (take the foil off first!) and heat it on high for 1 minute. 

The only mishap was when I wasn't checking on the frosting in the microwave like I should have, and apparently it boiled over. Oliver proudly told his friend the next day, "My mom did a science experiment in the microwave! She melted a can of frosting and it exploded!" Ha ha ha. 

Take whatever frosting you have left over after it "exploded" in the microwave, and pour it on the top layer of graham crackers.  

Cover it and set it in the fridge for at least 2 hours. Super easy, and yummy!

Chocolate Eclair Dessert
(recipe from All Recipes)

2 sleeves of graham crackers
2 (3 oz) packages of instant vanilla pudding mix
3 cups of milk
1 (8 oz) container of Cool Whip, thawed
1 (16 oz) container of chocolate frosting

Line the bottom of a 9x13 casserole dish with graham crackers. 

Combine pudding mix and milk, then fold in the Cool Whip. Spoon half of the pudding mixture onto the layer of graham crackers. Add another layer of graham crackers, then spoon on the rest of the pudding mix. 

Top with one more layer of graham crackers.

Melt the frosting in the microwave for 1 minute (OR LESS!!!). Pour frosting on top of the top layer of graham crackers.

Cover and refrigerate for at least 2 hours. Enjoy! 

Lemon Pound Cake

If you've ever had the lemon loaf from Starbucks, you will like this recipe!  Not only does it taste almost like their cake, it's also very easy to make. And it tastes even better a few days later, after the glaze has really soaked into the cake. YUM. 

(Recipe from Picky Palate)

Cake:

1 box yellow cake mix

4.3 oz cook-and-serve or instant lemon pudding mix (I only found cook-and-serve at my store)

1/2 cup canola oil

1/2 cup skim milk

4 large eggs

8 oz light sour cream

6 tbsp lemon juice

Icing:

2 1/2 cups powdered sugar

3-4 tbsp lemon juice

Preheat oven to 350.  Spray 2 loaf pans with cooking spray and set aside.

Mix all ingredients together, pour equal amount into each loaf pan and bake for 45-55 minutes or until done.

To make icing, combine powdered sugar and lemon juice and stir until it's smooth and creamy. Drizzle onto the warm cakes and enjoy!