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Results 101 - 110 of 187 for dessert eclairs
Mix pudding and milk until smooth and creamy. Add Cool Whip; mix well. Put a layer of whole graham crackers on the bottom of a 13 x 9 inch ...
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 ...
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, ...
Butter bottom and sides of 9 x 13 inch baking dish and layer as follows: 1st layer: Spread single layer of graham crackers on bottom of ...
105. ECLAIR DESSERT
Grease 9 x 13 inch pan. Place crackers (whole) over bottom of pan, 1 layer. Beat pudding and milk 2 minutes; mix in Cool Whip and pour 1/2 ...
Line a 9 x 13 dish with graham cracker squares. Spread 1/2 pudding mixture over graham crackers. Top with another layer of graham crackers ...
Cover bottom of 9 x 13 inch pan with whole graham crackers. Mix 2 packages French vanilla instant pudding with 3 cups milk. Fold in 9 ounce ...
Butter 9x13 pan. Line pan with whole graham crackers. Mix 3 cups milk and pudding. Beat 2 minutes. Add Cool Whip. Pour 1/2 mixture over ...
109. ECLAIR DESSERT
Place crackers on bottom of ... Remove from heat, add syrup, vanilla, powdered sugar and milk. Spread over dessert and refrigerator for 24 hours.
Butter 13 x 9 inch pan. Cover bottom with graham crackers (whole). Beat pudding with milk and soften cream cheese. Fold in Cool Whip. Pour ...
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