Chocolate Eclair Cake

 

Ingredients

• 2 (3.4 oz) packages instant vanilla pudding mix
• 3 1/2 cups milk
• 1 (8 oz) container whipped topping, thawed
• 1 box graham crackers
• 1 can dark chocolate frosting

In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping. 

Line bottom of a 9x13 inch pan with a single layer of graham crackers, breaking some is necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly. 

Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers. 

Carefully spread the frosting** over the top layer of graham crackers. Refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator. 

**Chocolate Frosting: warm tub of prepared frosting in the microwave for 20 seconds, then stir. Is spread much easier :).

Enjoy!

Buffalo Chicken Quesadillas

 

Ingredients

• 1 cup buffalo sauce
• 2-3 chicken breasts
• Salt and Pepper
• Shredded cheese
• Tortillas

Cook the chicken and buffalo sauce in the instant pot on high for 15 minutes and then a 5 minute natural release shred with a hand mixer or two forks. Season with salt and pepper to taste. 

Preheat oven to 350 degrees F. 

Put down a sheet of parchment paper. 

Assemble your quesadillas with either just cheese for the picky eaters or buffalo chicken and cheese. 

Bake for 10 minutes and then let cool and slice with a pizza cutter. 

Enjoy! 

*From Naptime Kitchen