Angel Hair Alfredo with Broccoli

Ingredients

• 1 (8 Ounce) Package Angel Hair Pasta

• 1 Serving Cooking Spray

• 2 Pounds Raw Peeled And Deveined Shrimp, Slightly Thawed If Frozen

• 2 Cups Chopped Broccoli

• 1 Large Jar Alfredo Sauce (3 Cups)

• 1 1/2 Cup Grated Parmesan Cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.

2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 casserole dish with cooking spray.

3. Cook and stir shrimp in a skillet over medium heat until slightly pink, 3 to 5 minutes. Add broccoli; cover skillet and let broccoli steam, about 5 minutes. Remove from heat.

4. Spread angel hair pasta over the bottom of the prepared baking dish. Top with shrimp and broccoli. Pour Alfredo sauce over shrimp and broccoli; cover sauce with Parmesan cheese.

5. Bake in the preheated oven until cheese is slightly browned, about 20 minutes.

Chocolate Eclair Cake

Ingredients

• 2 (3.5 Ounce) Packages Instant French Vanilla Pudding Mix

• 1 (8 Ounce) Container Frozen Extra Creamy Whipped Topping, Thawed

• 3 Cups Half N Half

• 1 (16 Ounce) Package Graham Cracker Squares

• 1 (16 Ounce) Package Prepared Chocolate Frosting

DIRECTIONS

1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.

2. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.

3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.