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Results 101 - 110 of 613 for chocolate eclairs
In a glass 9x13 pan, lay graham crackers in squares. Beat pudding mix and 2 cups milk until thickened, fold in Cool Whip. Add 1/2 pudding ...
Heat water and butter to ... and vanilla. Fill eclair ring. 2 tbsp. butter 2 ... tsp. vanilla Melt chocolate with butter and milk. Add ... puffs from this recipe.
Mix pudding and milk; fold in Cool Whip. Line a 9x13 pan with graham crackers. Spread 1/2 of pudding mixture over graham crackers. Top with ...
Combine pudding and milk. Beat until thick, then fold in Cool Whip. In a 9x13-inch dish, layer the bottom with graham crackers (whole, not ...
Mix pudding and milk until thickened. Fold in Cool Whip. Line 13 x 9 inch pan with graham crackers. Cover with 1/2 of pudding. Add a layer ...
1. Prepare eclair shells. Preheat oven to 375 ... and spread with chocolate glaze. Refrigerate until serving time. Makes 10 eclairs. CHOCOLATE GLAZE: In small ... tablespoons milk until smooth.
CAKE: Line a 9x13 pan ... hours. TOPPING: Melt chocolate. Mix with syrup, vanilla, ... crackers. Canned chocolate icing also makes a good topping.
Break crackers in half. Make 1 layer of crackers in rectangular dish. Mix pudding by instructions on box. Add Cool Whip. Layer pudding and ...
In medium bowl, combine 3 ... graham crackers. Combine chocolate, butter, corn syrup, 5 ... layer of crackers. Refrigerate. Best made a day ahead.
110. CHOCOLATE ECLAIR
Mix pudding and milks together; add Cool whip and blend until smooth. Line a 9x13-inch pan with graham crackers. Layer pudding, then graham ...
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