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Results 111 - 120 of 613 for chocolate eclair
Layer bottom of 9 x 13 inch pan with graham crackers (not crumbs). Mix 2 boxes of pudding with 3 1/2 cups of milk. After mixing pudding and ...
Line 9"x13" pan with crackers. Mix pudding and milk together and fold in Cool Whip. Spread half of pudding mixture over crackers. Put ...
In a 9 x 13 pan place one layer graham crackers. Mix together in a bowl, pudding, milk, and cool whip. Pour over crackers, lay additional ...
Heat water and butter to ... top with Thin Chocolate Icing. Makes 10 to 12 ... beat until smooth but NOT stiff. Dribble over tops of filled puffs.
115. CHOCOLATE ECLAIR
Heat water and butter to ... cookie sheet. Melt chocolate, milk and butter. Add ... until smooth. Drizzle over cooled eclair. Keep refrigerated.
116. CHOCOLATE ECLAIR PIE
Blend vanilla pudding and milk. Fold in Cool Whip. Line a 9x13 pan with graham crackers. Put half of the pudding mix into the pan. Put ...
Combine pudding with milk. Mix ... remaining pudding over crackers. Top with third layer of crackers. Top with chocolate eclair topping. Refrigerate.
Mix and spread icing on top of graham crackers. Chill. Make 6 to 12 hours ahead of serving.
Butter sides and bottom of 9 x 13 inch pan - line bottom with whole crackers. Beat pudding with milk until thick - fold in Cool Whip. Pour ...
Make topping first. Melt butter. Add cocoa, sugar and milk. Boil for 1 minute. Remove from heat. Add vanilla and salt. Let cool, will ...
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