Eclair Cake

      For the upcoming Holidays don't forget about this simple, crowd pleasing cake.

      So easy to make, and so delicious!

      I love baking from scratch, but this cake really is a great choice when you

      don't have enough time, but still want to serve something everyone will love.

          Éclair Cake

        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 

       *Instead of chocolate frosting I have used 100g milk chocolate with 2 tbs oil,

         melted slowly on low heat. 

       *If using chocolate instead of chocolate frosting, remember to let the cake sit 15-20 min 

        before serving and cut with a sharp knife which you heat by putting it under running hot water. 

In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
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.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Recipe from Allrecipes.com

Denmar Danish White Cheese & Zucchini Phyllo Pita

Denmar Danish White Cheese & Zucchini Phyllo Pita

Filling:

1 lb Denmar Danish White Cheese

2 eggs

2 small/medium zucchinis grated and drained

1/2 tsp salt

1/2 cup oil mixed with 5tbsp hot (not too hot) water

Also need:

egg wash (1 egg 2 tbsp water)

Preheat oven to 450 F. Crumble two Danish White Cheese blocks with a fork until resembles crumbled feta. Scramble two eggs and mix in with the cheese. Add salt and zucchini.

Mix water and oil in a small bowl, this will be phyllo wash. Oil bottom of the pan, place one sheet of phyllo with excess edges going over. Sprinkle generously but don't over soak with oil/water mixture, then place another phyllo sheet over, sprinkle again, and spread a layer of the filling. Repeat until you have 3 layers of cheese zucchini filling, and then top it with another two layers of phyllo sheets. Cut away the excess edges, and tuck the edges in nicely.

Ideally this would be better with homemade phyllo, but sometimes you just don't have the time :)

Oil the top lightly but evenly, especially the edges. With a sharp knife cut into squares and bake until golden brown. It will rise a little. At the very end brush with egg wash and bake another 3-5 minutes. Take out of the oven, cover lightly and let it set for 5-10 minutes before serving.