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Results 11 - 20 of 28 for ice cream eclair
Line 9 x 13 inch ... Whip and sour cream. Use only half of ... of graham crackers. Refrigerate overnight. Next day, cover with chocolate icing.
Boil together the water and ... - vanilla pudding, cream cheese, milk. Pour over cooled ... Swirl chocolate syrup over top. Keep refrigerated.
Mix first 3 ingredients together ... layer of crackers. Spread ice cream topping over crackers. Refrigerate at least 12 hours before servings.
Beat milk and pudding until ... sugar, cocoa and cream. Add butter and vanilla. ... until creamy and spread over crackers. Refrigerate. Keeps well.
Combine pudding and milk. Add whip cream and beat 2 minutes at ... and 1/4 stick butter. Stir until cook. Pour over 3rd layer of graham crackers.
Melt chocolate; stir in 1/4 ... egg whites and cream of tartar; beat until stiff ... enough milk (2 to 3 tablespoons) to make of piping consistency.
Line bottom of 9 x 13 inch pan with whole graham crackers. Mix pudding and milk; fold in whipped topping. Spoon half of pudding mixture ...
Put graham crackers on bottom of dish. Mix pudding, cream and milk. Put on crackers and make 2 layers. Drizzle top with heated chocolate icing.
Mix pudding, milk, Cool Whip, and sour cream together. Place layer of crackers ... crackers. Then frost with the following. Beat until smooth.
Line a 9 x 13 ... then add sour cream and Cool Whip; mix well. ... crackers; top with 1 can icing. Let set in refrigerator for 3 hours before serving.
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