Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Sunday, March 12, 2017

Make and Take


During Lent
we have services on Wednesday evenings
And before service
we have supper

Members bring the entree while others bring dessert

This week is was my turn to bring dessert



Rita's No Bake Eclair Cake

It was a busy week and I needed a quick but yet still yummy dessert

Rita's cake certainly filled the bill


Layers of creaminess and graham crackers topped with a chocolate frosting


It makes a 9 x 13 pan fun


And all I brought home was an empty pan!

RITA'S NO BAKE ECLAIR CAKE

16 ounces graham crakcers
2 small boxes instant vanilla pudding
3 1/2 c. milk
8 ounces Cool Whip

Chocolate Frosting:

3 T. cocoa
3 T. butter, softened
3 T. milk
1 1/2 c. powdered sugar

Mix pudding and milk in a bowl.    Blend together for about 2 minutes, then fold in the Cool Whip.   Spray a 9 x 13 pan with non-stick spray.    Place a layer of whole graham crackers on the bottom, then top with 1/2 of the pudding mixture.     Cover the pudding with another layer of graham crackers, top with remaining pudding and another layer of graham crackers.     Chill overnight or for at least 8 hours.

Mix cocoa, butter and milk until smooth.    Add more powdered sugar if you like the frosting al title sticker.    If it's too thick, just add a little more milk.    Spread on top of cake.







1 comment:

Come Away With Me said...

That really looks amazing. Have you tried it with whipped cream instead of Cool Whip?