31 - 40 of 472 for eclair cake

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Bring 1 cup of water and 1/2 cup of Crisco to a boil. Add 1 cup of flour; mix well. Cool. Add 4 eggs, one at a time; beat well after each addition. ...

Boil water and butter. Remove from heat. Stir in flour and eggs, beating and adding one at a time. Spread in greased jelly roll pan. Bake at 400 ...

Butter sides and bottom of 9 x 13 inch pan. Line bottom with crackers one layer. Mix pudding with milk and let stand 5 minutes. Fold Cool Whip into ...

Add milk to ... with layer of graham crackers. Combine unsweetened chocolate with remaining frosting ingredients. Spread on cake. Refrigerate overnight.

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 as directed on package. When set, fold in thawed Cool Whip. Line a 9 x 13-inch pan with whole graham crackers. Top with all of the ...

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.

Mix pudding, milk, Cool Whip, and sour cream together. Place layer of crackers and layer of mixture for about 4-5 layers, ending with crackers. Then ...

Line 9 x 13 cake pan with whole ... stirring until smooth and thick. Spread on top. Refrigerate cake until used. Also any unused should be kept in refrigerator.

Butter a 9 ... tablespoons milk. Stir in confectioners sugar and beat until smooth. Spread over top layer of cake. Cover and refrigerate at least 24 hours.

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