Tuesday, June 17, 2008

summer dessert

Yesterday was Chad's birthday. He doesn't make a big deal about his birthday, being a low-key guy. But I made one of his favorite desserts anyway... and I ate some, but just to show him how much I care.

This recipe came from a Clyda, a lovely lady my mom knew from her newlywed days. It had no name, actually, because Clyda "came up with it" herself - so mom calls it Eclair Cake. I prefer to call it Clyda's Dessert. Once you make it, you'll call it Easy; once you taste it, you'll call it Delicious.

It is perfect to make in the summer, because after all, who really wants to have the oven on to bake a cake for 30 minutes when it's 100° outside? You still get chocolate frosting, so no complaining.

Easy. Delicious. Dessert.

Tip: Make this recipe a few hours before you plan to eat it, so the graham crackers soften up and become pastry-like.

Another Tip: For cleanest cutting of each serving through the layers, lay all of the crackers' layers the same way in the pan for each layer - either lengthwise or width-wise.

One box of graham crackers
2 (3 oz.) boxes of instant vanilla pudding
3 c. milk
8 oz. Cool Whip

Break the graham crackers at the perforations to be small rectangles. Lay them in a 9x13 baking dish to create a single layer covering the entire bottom of the pan.

In a large bowl, beat the milk & pudding mixes. Fold in the Cool Whip.

Spread half of the pudding mixture over the graham crackers. Lay out another layer of graham crackers over the pudding, and pat in gently, just a bit. Spread the remaining half of the pudding mixture over the crackers, then make one final layer of graham crackers on top.

In a small saucepan, stir together:
2 (1 oz.) bars of unsweetened baking chocolate
3 Tbsp. butter
3 Tbsp. milk
2 Tbsp. white corn syrup
2 tsp. vanilla
Stir constantly over medium heat until chocolate is melted completely. Immediately remove from heat, and stir in 1 1/2 c. powdered sugar.

Drizzle frosting back & forth over the dessert, until you've used it all. Then gently spread it out with a knife or spatula.

Cover & chill for several hours before serving.

1 comment:

Debbie said...

This is one that I'm going to try. Looks yummy!