No Bake Eclair Cake
Prepare the filling by combining pudding mix and milk. Beat until smooth. Fold in whipped topping. Place a layer of graham crackers in the bottom of a 9x13 in dish. Spread 1/2 filling mixture on top of crackers. Repeat with another layer of graham crackers and add the rest of the filling. Top with a final layer of graham crackers.
To make the chocolate topping, bring cocoa, milk, and sugar to a roiling boil. Let topping boil for one full minute, stirring frequently. Remove from heat and cool for one minute. Add butter (cut into small pieces for faster melting) and vanilla extract to topping, and stir until butter is melted. Pour chocolate topping over graham crackers and refrigerate overnight.
for 6 servings
Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 minutes to thicken slightly.
Set aside to cool, then store in the fridge until cold.
Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.
Note: This recipe makes a ton of fruit salad! I would recommend halving it unless you're feeding an army.
In a large bowl, add beans, corn, bell pepper, tomatoes, cilantro and red onion.
Give dressing a good whisk, pour over salad and gently mix with large spoon until well combined.
Serve cold. It would be also great to let salad sit in the fridge for 15-30 minutes if you have time.