VANILLA PUDDING DESSERT

4 cups milk
2 large packs french vanilla
pudding
12 oz. cool whip
1 box graham crackers

Mix pudding and milk. Blend in cool whip slowly. Line bottom of dish with graham crackers. Next add layer of pudding mixture. Layer until all pudding is gone, with the top being the pudding mixture. Refrigerate until crackers are soft. Can add chocolate frosting for an "eclaire" taste.

CARROT CAKE

Cake:

2 Cups flour

2tsp. cinnamon

1 tsp. baking powder

1/4 tsp. salt

2/3 cup butter, softened

1 cup sugar

3 eggs

2/3 cup milk

3 medium carrots, grated

1/2 cup coarsely chopped walnuts (optional)

Icing:

1/2 cup butter, softened

4 oz. cream cheese, softened

1 tsp. vanilla

2 1/2 cups confectioner's sugar

Topping:

1/4 cup finely chopped walnuts

2 TBSP. firmly packed brown sugar

Preheat over to 350 degrees. Grease and flour a 9-inch round baking pan. Mix together first four ingredients. Beat together butter ad sugar until light and fluffy. Add eggs, one at a time. At low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour into pan. Bake until top springs back, about 40 minutes. Cool completely. For icing, beat together butter and cream cheese until completely smooth. Beat in vanilla and confectioner's sugar until well blended. To prepare topping, mix together nuts and brown sugar. Place on a serving plate. Spread icing over top and sides. Sprinkle with nut mixture.