October 2018   
SMTWTFS
 123456
78910111213
14151617181920
21222324252627
28293031   
     
Upcoming Events
OCT

21

SUN
Sunday School with Woodland Heights Baptist Church
9:30 AM to 10:30 AM
in the Chapel
Worship Service
11:00 AM to 12:00 PM
Fall Festival
3:00 PM to 6:00 PM
OCT

23

TUE
Sit & Sow @ AC Moore
11:00 AM to 1:00 PM
OCT

24

WED
Community Prayer Gathering
4:45 PM to 5:45 PM
All are welcome!
OCT

28

SUN
Sunday School with Woodland Heights Baptist Church
9:30 AM to 10:30 AM
in the Chapel
Worship Service
11:00 AM to 12:00 PM
OCT

30

TUE
Sit & Sow @ AC Moore
11:00 AM to 1:00 PM
OCT

31

WED
Community Prayer Gathering
4:45 PM to 5:45 PM
All are welcome!
Cindy's Chocolate Eclair Cake

Ingredients:

1 (16 ounce) package graham crackers

2 (3.5) ounce packages of instant French Vanilla pudding mix

4 cups of milk

1 (16 ounce) package frozen whipped topping, thawed

1 (16 ounce) package prepared chocolate frosting (Duncan Hines HOMESTYLE chocolate frosting works great!)

Directions:  Line the bottome of a 9x13 inch pan with graham crackers.  In a large bowl, combine the mild and vanilla pudding according to directions on box.  Fold in the whipped topping.  Spread a layer of the pudding mixture over the graham crackers.  Alternate the graham cracker and pudding layers up to the top of the pan.  Cook the container of prepared frosting, uncovered, in the mincrowave for 1 minute on HALF POWER.  Pour over the top of the cake (cracker layer).  Refrigerate for at least 12 hours before serving.  Yields 24 servings.