It’s the 10th of the month and we are excited to have our group back together for another blog hop. This month the theme is STRIPES and you are going to love every one of these projects.
We’d love for you to pin our collage below, check out our “name of your project” and then go see all the other fabulous projects by some of our friends!
To see each fantastic Striped Project up close, join the Blog Hop!
1 • Eighteen25 sharing a Be Amazing Striped Print
2 • Landee See Landee Do sharing DIY Striped Towel Hooks
3 • Lolly Jane sharing a Distressed Striped Wall Letter
4 • Little Miss Momma sharing a DIY Striped Baby Gift
5 • Or So She Says sharing a Stripes & Dot Birthday Banner Printable
6 • Six Sisters Stuff sharing a No Bake Éclair Cake
7 • Simply Kierste sharing her Library Books Crate
8 • Thirty Handmade Days sharing a Dirty Diet Coke Kit
9 • Your Homebased Mom sharing a DIY Anthro Inspired Red & White Striped Tablecloth
10 • Capturing Joy sharing a French Mille Feuille Recipe
Now for the Eclair Cake –
No Bake Eclair Cake
1 package (1 lb.) graham crackers
2 small french vanilla instant pudding (3.4 ounces each)
3 1/2 cups milk (I used skim)
8 oz. Cool whip
Ingredients for the frosting:
3 tablespoons of unsweetened baking cocoa
1 1/2 cups powdered sugar
3 tablespoons of butter (room temperature)
3 tablespoons of warm milk
Mix above ingredients til smooth. Add more powdered sugar if you like the frosting a little thicker. If it’s too thick, just add a little more milk.
Mix pudding and milk in a bowl. Blend together for about 2 minutes then fold in the cool whip.
Spray a 9 x 13 pan with non-stick spray. Place a layer of whole graham crackers on the bottom, then top with 1/2 the pudding.
Cover pudding with another layer of graham crackers, top with remaining pudding and another layer of whole graham crackers, then carefully spread the frosting on the graham crackers.
Chill over night or for at least 8 hours.