A few weeks ago we celebrated our 15th wedding anniversary. Since our anniversary fell during the week, we we decided to stay in and grill out. We grilled skirt steak (our new favorite) and had crack potatoes. YUM!
For dessert I made this Chocolate Eclair Cake. I haven't made this dessert in years. I'm not sure why because it is Chicken Legs' all-time favorite dessert. I decided to surprise him and make it for our anniversary dinner. OMG - I forgot how good this is! It gets better the longer you let it sit. I only made a half batch and we almost finished it all by ourselves. It is so light; it is hard to stop eating! This is a great recipe for a crowd. It is easy to make and makes a ton. Make it tonight and it will be perfect in time for Easter dinner.
As part of our anniversary celebration, I decided that we needed to have some updated photos made. We haven't had professional photos taken since our wedding day; unless you count the photographers at Disney World. :) We got married at the University Chapel in Auburn, AL, and I wanted to have the photos done at the same location.
We used T2 Photography in Auburn, AL. They came highly recommended by a friend (who happens to be a professional photographer as well). We had such a fun time with Sarah & Thomas. They made us feel so comfortable in front of the camera and had tons of great ideas to update our photos. They posted a sneak peak of our session on Facebook this week. We love it and can't wait to see the rest of them!
Chocolate Eclair Cake
1 box graham crackers
2 (3 1/4-ounce) boxes French vanilla instant pudding
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting
Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.