31 - 40 of 472 for eclair cake

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Butter 9 x 13-inch pan. Line with whole graham crackers. Mix 3 (6 ounce) packages French vanilla instant pudding mixes with 4 cups milk; beat until ...

Combine pudding and ... sugar and salt in pan. Boil 1 minute only. Remove from heat. Add butter and vanilla. Mix well. Cool and spread on cake. Refrigerate.

Heat water to boil; add butter and stir in flour over heat until ball forms. Remove from heat; add eggs one at a time, mixing after each addition. ...

Make topping first so it can cool. Melt butter in saucepan; add sugar, cocoa and milk. Bring to boil and cook 1 minute. Remove from heat and add ...

Boil water and butter. Add flour and stir over low heat until mixture forms a ball. Remove from heat. Add eggs and mix with spoon. Spread on greased ...

Cover bottom of 9 x 13 inch pan with graham crackers (whole, not crushed). Prepare both packages of pudding together as directed on box, but with ...

Make pudding by ... vanilla and the confectioners' sugar. Beat until spreading consistency. Fold in nuts. Spread mixture over cake. Refrigerate up to 2 days.

Mix pudding according to package. Add Cool Whip (set aside). In 13 x 9 x 2 inch pan layer bottom of pan with graham crackers, then add a layer of ...

Spread your favorite cream puff pastry on the bottom of a 9 x 13-inch pan. Bake at 400 degrees for 25 minutes. Press down air bubbles and cool. Cream ...

Take 2 boxes of pudding and 3 cups milk; use electric mixer then add Cool Whip and mix in. Line bottom of 9"x13" pan with graham crackers. Pour half ...

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