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Upcoming Events
MAY

24

WED
Office Hours
Please call (804) 272-5942 for an appointment that is convenient for you
Community Prayer
4:00 PM to 5:00 PM
All are welcome!
MAY

27

SAT
MAY

28

SUN
Sunday School
9:45 AM to 10:45 AM
Men's and Women's classes, all ages are welcome
MAY

29

MON
MAY

30

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

31

WED
Office Hours
Please call (804) 272-5942 for an appointment that is convenient for you
Community Prayer
4:00 PM to 5:00 PM
All are welcome!
JUN

03

SAT
JUN

04

SUN
Bring canned goods for Baptist Centers
First Sunday of every month
Sunday School
9:45 AM to 10:45 AM
Men's and Women's classes, all ages are welcome
JUN

06

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

07

WED
Office Hours
Please call (804) 272-5942 for an appointment that is convenient for you
Community Prayer
4:00 PM to 5:00 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.