No math today (except the usual fractions in cooking): the purpose of this post is to introduce you to Godzilla’s young ward, who currently (but not necessarily permanently) goes by the name Mini-G. Little Godzilla is not very tall:
but this means he gets to travel more, and do things like ride the bumper cars at amusement parks.
Today (well, actually, last weekend) Big-G and Mini-G teamed up to prepare a delectable feast of a dessert that is dangerously easy to make: Chocolate Éclaire Pie, the recipe of which is due to our no-longer-brand-new faculty member Nicole. (Actually, I think the recipe comes from her mom, and possibly someone else before that. Thanks Nicole’s mom and anyone else it might have come from!)
Here’s how you start:
1 box of Graham crackers
2 small boxes of vanilla instant pudding
1 (8oz) carton of Cool Whip
3.5 cups of milk
Grease the bottom of a 9×13 cake pan (so maybe this is really a cake and not a pie) and line it with graham crackers. You’ll use just under 1/3 of a box, so you’ll have some left over for snacking.
Mix the pudding with milk and beat it about about 2 min.
Then blend in the cool whip. You’re practically done with the cake-part now!
(There’s about an 80% chance that someone was singing, “Whisk it! Whisk it good!” during the filming of this portion.)
Pour 1/2 the mixture over the crackers. Add another layer of crackers and cover the rest with pudding mixture, then add a final layer of crackers to the top of that.
Cover it, and refrigerate it at least two hours. When it’s about ready, it’s time to make the Topping!
¾ cup cocoa
¼ cup oil
4 tsp vanilla
3 cups 10x (powdered) sugar
6 Tbsp (3/8 cup) milk
6 Tbsp butter or margarine, melted
4 tsp white karo syrup
Mix all the topping ingredients together until smooth. [An electric mixer would have been more effective, but harder for the Gs to hold.]
Spread on top of the graham crackers, and refrigerate it for 20 more hours. And now it’s ready!
YUMMMMMMMMM!!!!
Note 1: The original recipe only had half the amounts for the topping, but Nicole confessed that she always doubled it, so who am I to argue?
Note 2: When I made it the topping came out a little thick, so it might be OK to add a little more milk if it seems that way to you too.
Note 3: I’m not totally sure about that final 20 hours; I keep meaning to double check that it’s not a typo. But I kind of like the 20 hours because it means you have to make it a day in advance, which works well if you’re having people over or bringing it somewhere.
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