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Results 101 - 110 of 139 for eclair filling
101. PAN ECLAIRS
Heat water and butter to ... spread on cooled crust. Mix powdered sugar, 2 tablespoons milk and chocolate. Drizzle over filling. Swirl if desired.
102. CHOCOLATE ECLAIR
Make pudding with 3 1/2 cups milk. Blend Cool Whip in and let stand 5 minutes. Layer graham crackers, 1/2 pudding, graham crackers, ...
103. ECLAIR CAKE
Heat water and butter to boiling, turn heat down and stir in flour (keep moving). Remove from heat and add eggs, one at a time, stirring in ...
Mix pudding, milk and vanilla and mix. Fold in Cool Whip. Layer graham crackers then add pudding mixture. Continue layers ending with ...
105. ECLAIR CAKE
Boil water and butter; remove from heat. Add flour and beat with wooden spoon. Add eggs, one at a time and beat with spoon until smooth. ...
Line bottom of greased 13 x 9 inch cake pan with about 1/2 box graham crackers. Gradually stir milk into pudding mixes until well blended. ...
107. ECLAIR BARS
Boil water and butter for ... crust. Spread on 1 (8 ounce) carton of Cool Whip over filling and drizzle Hershey's chocolate syrup over top. Enjoy!
Bring water and butter to ... the middle and fill with filling. Frost. Refrigerate. Filling Mix ... milk and vanilla. Drizzle over top of ring.
109. ECLAIR CAKE
Bring water and butter to ... 2 minutes. Spread filling over cake. Top with Cool Whip and drizzle with syrup. Refrigerate 2 hours or overnight.
110. ECLAIR CAKE
In a 13 x 9 ... of crackers, then filling, etc. End with crackers ... crackers. Sprinkle with chopped nuts if desired. Refrigerate at least 24 hours.
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