Lamb and a (not-so) traditional holiday treat
I'm kind of freaked out about the leg of lamb sitting in my fridge. I've never prepared one, and my main advisor on such matters is out of town. So I will ignore that part of our Christmas dinner plan and think about one of the things I KNOW how to do -- dessert.
I try to stay away from "Thanksgivingy" desserts at Christmas. We had plenty of pie back in November. Now this recipe is the kind of thing most people would make for a casual weeknight, but it was a HUGE hit last year at our Christmas meal, and that's enough for me to label it a tradition.
Chocolate eclair dessert
2 packages (2/3 of a box) graham crackers (broken into quarters)
2 3-ounce packages vanilla or chocolate pudding
3 cups milk
1 8-oz container of Cool-Whip
1 tub chocolate frosting
Line the bottom of a 13x9 pan with graham crackers. In a bowl, use a mixer to combine the pudding and milk. Add Cool-Whip. Spread half of the pudding mixture over the bottom graham cracker layer, then add a layer of graham crackers over the pudding. Repeat. Remove lid and foil from the top of the frosting, and microwave until the frosting is liquid. Pour over top of the layered pudding creation. Let chill (preferably overnight) and cut into pieces (the layers hold up pretty well).
Note: you can use low-fat graham crackers, sugar-free pudding, light Cool-Whip and skim milk to cut down on calories. Can't do much to lighten the frosting, but cutting back on the rest makes up for that one, right?