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Results 111 - 120 of 187 for eclaire dessert
Bring 1/2 cup butter and 1 cup water to boil. Add 1 cup flour; stir. Remove from heat. Add 4 eggs, one at a time and beat well. Spread onto ...
In bottom of a 9 ... low heat, melt butter and chocolate. Beat in milk, vanilla, corn syrup and powdered sugar. Spread on top of dessert. Chill.
Beat 2 packages of vanilla instant pudding with 3 cups of milk unitl thickened. Fold in 13 1/2 ounce carton of Cool Whip. Line bottom of ...
Use a 9 x 13 inch pan. Layer of graham crackers. Mix 6 ounce vanilla pudding, instant and 3 cups milk and follow directions on pudding box. ...
Mix pudding with milk. Fold in Cool Whip. Put layer of graham crackers in bottom of 9x13 inch dish and top with half of the pudding ...
116. ECLAIR DESSERT
Make pudding with milk. Fold ... (Add water if needed to spread.) Spread over top of dessert. Chill in refrigerator for 10 hours or overnight.
117. ECLAIR DESSERT
Use a 9 x 13 ... crackers in all.) Melt, butter and mix with remaining ingredients. Pour over the whole pan of Eclair mixture. Refrigerate 24 hours.
In 9x13 pan put a ... electric mixer. Spread over top of pudding and cracker dessert. Refrigerate but do not cover. ... sets for 2 whole days.
Spread butter on the bottom and sides of a 9 x 13 inch pan. Mix pudding according to directions with 3 1/2 cups milk. Fold in Cool Whip. ...
Line 9 x 13 inch pan with graham crackers. Mix pudding as called for on package, using 3 cups of milk to 2 packages of pudding. Fold in ...
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