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Results 21 - 30 of 144 for chocolate eclair dessert
Line 9"x13" pan with crackers. Mix pudding and milk together and fold in Cool Whip. Spread half of pudding mixture over crackers. Put ...
Butter bottom of 13x9 inch ... layers with remainder. Ice with chocolate icing. Mix together. Should be thin enough to spread over top of dessert.
Line a buttered 9 x ... graham crackers. Pour chocolate mixture over top and refrigerate ... cracker layer smoothly. Dessert must be refrigerate at least overnight for a pastry texture.
Mix pudding and milk until thickened. Fold in Cool Whip. Line 13 x 9 inch pan with graham crackers. Cover with 1/2 of pudding. Add a layer ...
Mix the pudding, milk and Cool Whip. Layer the bottom of a 9"x13" pan with a single layer of graham crackers. Place 1/2 of the pudding ...
Mix pudding with milk. Add Cool Whip. In 9 x 13 inch pan, slightly greased, place a layer of whole graham crackers. Cover with 1/2 of ...
In a 9x13 inch pan, layer bottom with graham crackers. Follow instructions on package for mixing pudding, then add Cool Whip with the ...
Prepare pudding as directed on ... partially with melted chocolate. Cover and refrigerate overnight. ... WIFE) FOR QUALITY CONTROL AND APPROVAL.
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 ...
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 ...
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