1 - 10 of 472 for eclaire cake
Butter bottom of a 9"x13" pan. Line pan with whole graham crackers. Mix pudding with milk medium speed for two minutes. Blend in Cool Whip. Pour half ...
Line the bottom ... uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Layer crackers in ... combine confectioners' sugar, milk, butter, Nestle's Choco-Bake, vanilla and salt. Beat well. Put topping on eclair cake and chill.
Mix 2 boxes ... Refrigerate at least 2 hours. Then ice with Eclair Icing. Beat until smooth. Pour over cake and smooth out. Refrigerate at least 24 hours.
Butter bottom of ... hours, then frost. Beat all ingredients until smooth; spread over cake. Refrigerate 24 hours. Really tastes like an eclair, and easy too!
Butter a 9 ... Refrigerate for 2 hours. Frost with Eclair Cake Frosting (recipe below) and refrigerate 24 hours. Beat all ingredients together until smooth.
Beat pudding and ... Whip. Butter 9x13 cake pan. Layer as ... on top of cake. For thicker icing use more powdered sugar. For thinner icing use more milk.
Butter bottom of ... hours. Then frost. Beat butter until smooth. Add all ingredients and beat until smooth. Spread over cake. Refrigerate for 24 hours.
1. Boil butter and water until melted. Add flour all at once. Add eggs, beat well after each egg. Spread on cookie sheet sprayed with Pam. Bake at ...
Butter bottom of ... remaining pudding over this. Cover with more crackers. Refrigerate for 2 hours. Beat together and spread on cake. Refrigerate for 24 hours.
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