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Waiting2BwithHim

Eclair Cake

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Prep Time: 25 Min Ready In: 4 Hrs 25 Min

Ingredients

* 2 (3.5 ounce) packages instant vanilla pudding mix

* 1 (8 ounce) container frozen whipped topping, thawed

* 3 cups milk

* 1 (16 ounce) package graham cracker squares

* 1 (16 ounce) package prepared chocolate frosting

Directions

1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.

2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.

3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

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Sounds yummy and easy.

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Sounds yummy and easy.

That recipe must be illegal !!!!!!

Now, it's not that hot in the UK London and my tomatoes wont go from green to red anyone got any "Chutney recipes" ?

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anyone got any "Chutney recipes" ?

How's this one?

Mango-Pineapple Chutney

Prep Time: 35 Min Cook Time: 1 Hr 10 Min Ready In: 3 Hrs 45 Mi

Ingredients

2 tablespoons vegetable oil

1 teaspoon crushed red pepper flakes

1 large sweet onion, minced

4 inch piece fresh ginger root, peeled and minced

1 large yellow bell pepper, diced

3 large ripe mangoes, peeled, pitted, and diced

1 small pineapple, peeled and diced

1/2 cup brown sugar

1 1/2 tablespoons curry powder

1/2 cup apple cider vinegar

Directions

Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.

Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

US measurements

Ingredients

30 ml vegetable oil

3 g crushed red pepper flakes

1 large sweet onion, minced

22.4 g fresh ginger root, peeled and minced

1 large yellow bell pepper, diced

3 large ripe mangoes, peeled, pitted, and diced

1 small pineapple, peeled and diced

110 g brown sugar

9 g curry powder

120 ml apple cider vinegar

Directions

Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.

Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

Metric conversion

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anyone got any "Chutney recipes" ?

How's this one?

Mango-Pineapple Chutney

Prep Time: 35 Min Cook Time: 1 Hr 10 Min Ready In: 3 Hrs 45 Mi

Ingredients

2 tablespoons vegetable oil

1 teaspoon crushed red pepper flakes

1 large sweet onion, minced

4 inch piece fresh ginger root, peeled and minced

1 large yellow bell pepper, diced

3 large ripe mangoes, peeled, pitted, and diced

1 small pineapple, peeled and diced

1/2 cup brown sugar

1 1/2 tablespoons curry powder

1/2 cup apple cider vinegar

Directions

Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.

Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

US measurements

Ingredients

30 ml vegetable oil

3 g crushed red pepper flakes

1 large sweet onion, minced

22.4 g fresh ginger root, peeled and minced

1 large yellow bell pepper, diced

3 large ripe mangoes, peeled, pitted, and diced

1 small pineapple, peeled and diced

110 g brown sugar

9 g curry powder

120 ml apple cider vinegar

Directions

Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.

Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

Metric conversion

Oh, thank you so much, looks as if I shall be in the kitchen this week!.

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Prep Time: 25 Min Ready In: 4 Hrs 25 Min

Ingredients

* 2 (3.5 ounce) packages instant vanilla pudding mix

* 1 (8 ounce) container frozen whipped topping, thawed

* 3 cups milk

* 1 (16 ounce) package graham cracker squares

* 1 (16 ounce) package prepared chocolate frosting

Directions

1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.

2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.

3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Sounds delicious!

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