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Results 21 - 30 of 200 for cream eclair
1. Prepare eclair shells. Preheat oven to 375 ... fold in whipped cream. 4. Slice about 1/3 ... confectioners' sugar and 3 tablespoons milk until smooth.
22. ECLAIRS
Lightly grease a cookie sheet; ... draft. Split cold eclairs. Fill each with 3 to 4 tablespoons Custard-Cream Filling. Prepare Traditional Glaze. Spoon ... water. Beat until smooth.
23. EASY ECLAIRS
Bring butter and water to boil. Add flour and stir until it forms a ball in center of pan. Remove from heat, add eggs a little at a time. ...
24. CHOCOLATE ECLAIR
Line bottom of 9 x ... Cool Whip and cream cheese. Pour this mixture evenly ... that has been slightly melted in microwave. Refrigerate and enjoy.
About 3 hours before serving: ... spatula to form eclairs 4 inches long and 1 ... large bowl, beat cream with sugar and vanilla until ... puffs or 8 servings.
Make pudding by package directions ... Whip and sour cream and mix well. Place a ... cake. Refrigerate up to 2 days before serving. Serves 16-18.
Heat water and butter to ... dry pudding with cream cheese. Add milk slowly. Beat ... ounces Cool Whip; spread on top. Dribble with Hershey syrup.
Make pudding by package directions, ... topping and sour cream mixing well. Place a layer ... Spread mixture over cake. Refrigerate up to 2 days.
In saucepan combine butter and ... bowl, whip the cream until soft peaks form. Beat ... slightly. Spread over eclairs. Chill until serving. Yield: 8-9 servings.
Make pudding by package directions, ... topping and sour cream, mixing well. Place a ... confectioners' sugar. Beat until spreading consistency.
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