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Results 51 - 60 of 613 for chocolate eclairs
Line a 9x13-inch glass dish with graham crackers. Mix pudding and 3 cups milk. Fold in Cool Whip. Spread 1/3 of mixture over crackers and ...
Heat water and butter to boiling. Add flour stirring rapidly until it leaves sides of pan. Remove from heat and add eggs, one at a time, ...
Mix pudding and milk; blend in Cool Whip. Layer whole graham crackers in 9 x 13 pan. Pour 1/2 of pudding mix over graham crackers. Put ...
Melt butter and water together; ... and squeeze into eclairs through holes. To make sure ... other end. Melt chocolate and butter in double boiler. ... fast. Put into refrigerator.
Line bottom of cake pan ... pudding and crackers (2 layers of pudding and 3 layers of crackers). Frost with chocolate frosting and refrigerate.
Mix the pudding, following directions on box, but use only 3 cups milk for both packages. Fold Cool Whip into pudding until well blended. ...
Butter a 13 x 9 inch baking dish and line with whole graham crackers. Beat until thick: Fold in: Pour half of mixture over graham crackers, ...
58. CHOCOLATE ECLAIR
Butter 9 x 13 inch ... with crackers and top with Eclair Frosting. Blend all ingredients together. Spread on dessert. Refrigerate for 24 hours.
For crust: Boil water and butter, add flour until it forms a ball. Take off heat. Add eggs all at once. Beat until smooth. Spread in jelly ...
For crust, boil together water and butter until melted. Stir in flour, take off heat, add 4 eggs and stir. Spread on bottom of pan (9 x 13 ...
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