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Results 101 - 110 of 144 for chocolate eclair dessert
Combine pudding and milk. Beat until thick. Blend in Cool Whip. Line a 9x13 pan with whole crackers. Cover with 1/2 of pudding mixture, ...
Layer bottom of 9 x 13 inch pan with whole graham crackers. Mix the pudding with the milk until thickened. Fold in Cool Whip. Put half of ...
Line bottom of 13"x9" pan with whole graham crackers. Beat pudding mix and milk until smooth; fold in whipped cream. Spread 1/2 of pudding ...
Place a layer of graham crackers (DO NOT CRUSH) on the bottom of a 9x13 pan which has been buttered. Combine the pudding and the milk. Fold ...
Place one layer of crackers side by side in 9x13-inch dish. Mix together pudding and milk, fold in whipped topping. Put one-half mixture on ...
In bottom of 9x13 pan, ... for spreading consistency. Spread frosting over top layer of crackers. Refrigerate 12-24 hours. Dessert can be frozen.
Mix pudding with milk. Fold in Cool Whip. Put layer of graham crackers in bottom of 9x13 inch dish and top with half of the pudding ...
In small saucepan boil water, ... cheese. Spread over dough. Spread with whipped topping. Drizzle chocolate syrup on top. Chill before serving.
Line 9 x 13 inch ... 2 squares semi-sweet chocolate, 3 tablespoons butter, 2 ... graham crackers. Cover. Chill at least 24 hours before serving.
FOR THE FILLING: Butter and ... bags of soft chocolate with 3 tablespoons of soft ... Spread on graham crackers (top layer). Refrigerate overnight.
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