What a weekend! I feel like I need another 3 day weekend just to recoup from this weekend. The weekend was full of fun times. I was able to have some wine on the deck with some great company, which may or may not have led to a long day by the pool on Saturday with some of my favorites! Sunday was a day of boating, golfing, and some more drinks outside with great company. Monday was another day of boating and swimming. I couldn't have asked for a better weekend! Not only do I love boats, but I'm so glad I was able to get my clubs out again and now I think I'm ready for my golf lessons!
Okay, okay, now for the real reason you all are here today….
But before I give you the recipe, I have to let you know, I did not make this in my kitchen, so be aware…there are some things I had to change around. And YES, that is a pot I was mixing in. Haha! I could not find regular mixing bowls, as I don't expect many guys to have a whole kitchen full of proper tools for baking (well, unless they are a cook or have a crazy mother who has a compulsive shopping addiction who buys her son everything under the sun, all in order to go into bankruptcy). So, bare with me and my little substitutions!
CHOCOLATE ECLAIR CAKE.
Mmmmm! This is my mom's recipe and one of my VERY favorite summer desserts.
1 package of graham crackers
2 packages of french vanilla pudding
3 1/4 cup milk
1 tub of Cool Whip, thawed
1 1/2 cup powdered sugar
1/4 cup cocoa
1 Tbsp melted butter
1 tsp vanilla
2 Tbsp milk
(actually, I needed a lot more, not sure where Mom came up with this amount?)
1. Butter 9 X13 pan.
2. Line pan with graham crackers.
3. Beat together pudding and milk for 2-3 minutes until well blended.
4. Fold in Cool Whip.
Yup, it's a pot…thankfully, he did have a hand mixer!
5. Spread half of pudding mix on top of layer of graham crackers.
6. Top with another layer of graham crackers.
7. Spread remaining pudding on top of crackers.
8. Refrigerate for at least 2 hours.
(okay, I could only do and hour, as I was being rushed to go to brunch and then on the boat)
9. Blend all icing ingredients together.
(Add milk as you go until you get desired consistency. It's supposed to be a little thicker)
10. Spread icing on top of pudding layer.
(like I said, I was rushed for time, so my pudding wasn't as chilled as it should have been, and therefore it looks a little "swirled," although that was not intentional)
11. Refrigerate for 24-48 hours.