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Results 51 - 60 of 139 for eclair filling
51. ECLAIR CAKE
Boil water and butter, then ... Cool Whip and drizzle with chocolate syrup. NOTE: Be sure crust is completely cooled before spreading filling.
52. ECLAIR CAKE
In small saucepan bring butter ... pudding is firm. Cover filling with Cool Whip. Drizzle on chocolate syrup. Refrigerate until ready to serve.
Line pan with crackers. Mix, on slow, 4 cups of milk and 2 boxes of pudding. Then add Cool Whip and mix again, until mixture is thickened. ...
54. ECLAIRS
Make Filling: Cook pudding mix as ... tops off shells, fill each with pudding and replace ... Immediately spread on eclairs. Makes 10 eclairs.
Crust: Bring butter and water ... with a knife. Filling: Beat cream cheese well. ... minutes. Cover with Cool Whip and drizzle with chocolate syrup.
Heat water and butter to a rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute, until mixture forms a ball. Remove ...
Cream Puff Dough: Bring to ... completely. When the filling is well mixed and thickened, ... Cool Whip and drizzle with Hershey's chocolate syrup.
Topping: Combine milk, cocoa, sugar and salt in medium saucepan. Allow to boil 1 minute; stir constantly. Remove from heat. Add butter and ...
59. ECLAIR CAKE
Heat water and butter to boiling. Turn down heat; stir in flour. Add egg with mixture and beat until sticky. Spread into a greased 10x13 ...
60. ECLAIRS
Heat water and butter to ... it stiffens. Spoon filling into eclairs and drizzle frosting on top. ... powdered sugar and hot water. Stir until smooth.
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