Chocolate Eclair Cake

Chocolate Eclair Cake

Ingredients:

2 (3 ounce) packages instant vanilla pudding mix

 3 cups milk

 1 (8 ounce) container frozen whipped topping, thawed

 1 (16 ounce) package chocolate graham crackers

 1/4 cup milk

 1/3 cup unsweetened cocoa powder

 1 cup white sugar

 2 tablespoons butter

 1 teaspoon vanilla extract


Directions:

In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.

In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.

Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.

To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.

Pour sauce over graham cracker layer and refrigerate until set; serve.

Sopapilla Cheesecake

Sopapilla Cheesecake

Ingredients:

1/4 cup butter (melted)

2 (8oz) packages cream cheese (softened)

2 cans Pillsbury crescent rolls

1 teaspoon vanilla

Cinnamon & sugar (1 tablespoon cinnamon to 4 tablespoons sugar)

1 cup sugar


Directions:

Unroll and spread 1 can crescent rolls on bottom of un-greased 9×13 pan. Press all the seams together.

Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.
Unroll and spread remaining crescent rolls over mixture. I found that rolling it out on a piece of parchment paper and then flipping it over onto the cream cheese mixture worked well.

Spread melted butter over the top and sprinkle with cinnamon and sugar.

Bake at 350 degrees for 20-30 minutes