August 2018  
SMTWTFS
   1234
567891011
12131415161718
19202122232425
262728293031 
     
Upcoming Events
AUG

21

TUE
AUG

22

WED
Community Prayer Gathering
4:30 PM to 5:30 PM
All are welcome!
AUG

26

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
AUG

28

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

29

WED
Community Prayer Gathering
4:30 PM to 5:30 PM
All are welcome!
SEP

02

SUN
Bring canned goods for Baptist Centers
First Sunday of every month
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
SEP

03

MON
SEP

04

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