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Results 111 - 120 of 483 for eclair cake
111. ECLAIR SHEET CAKE
Bring 1 cup of water and 1/2 cup of Crisco to a boil. Add 1 cup of flour; mix well. Cool. Add 4 eggs, one at a time; beat well after each ...
Make pudding and blend in Cool Whip. Layer crackers and pudding. 2 tsp. vanilla 3 tbsp. butter 1 1/2 c. powdered sugar 3 tbsp. milk 2 oz. ...
Butter a 9 x 13 inch pan. Mix pudding with milk and blend in Cool Whip. Layer in pan: graham crackers, 1/2 of the pudding, graham crackers, ...
Grease 9 x 13 inch pan with butter. Mix pudding and milk 2-3 minutes. Fold in Cool Whip. Layer whole crackers, pudding, crackers, pudding, ...
Boil water and butter; remove from heat. Stir in 1 cup flour and then the eggs, beating and adding 1 at a time. Spread in greased 9 x 13 ...
Line 13"x9" cake pan with graham crackers. Mix ... graham crackers. Frost with chocolate frosting. Refrigerate for several hours or overnight.
117. ECLAIR CAKE
Butter bottom of 9"x13" pan; line with graham crackers (don't crush). Mix pudding and milk. Beat at medium speed 2 minutes. Blend in Cool ...
Butter a 13x9 inch dish. Line with graham crackers. Pour mixture over crackers. Alternate pudding and crackers ending with crackers. Frost. ...
Butter 9 x 13-inch pan. Line with whole graham crackers. Mix 3 (6 ounce) packages French vanilla instant pudding mixes with 4 cups milk; ...
Make pudding using 3 cups ... crackers to cover cake pan (crackers may overlap). Pour ... Cake can be put in freezer for a limited amount of time.
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