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Results 61 - 70 of 483 for eclaire cake
In a glass 9x13 pan, lay graham crackers in squares. Beat pudding mix and 2 cups milk until thickened, fold in Cool Whip. Add 1/2 pudding ...
Combine pudding and milk; mix ... plastic wrap over cake and refrigerate overnight. (This is a must ... graham crackers will get soft.) Enjoy.
Combine pudding mix and milk; ... Chocolate Topping over cake. Refrigerate until ready to ... heat and add butter and vanilla, mixing well. Cool.
64. ECLAIR CAKE
Mix pudding as directed on package. When set, fold in thawed Cool Whip. Line a 9 x 13-inch pan with whole graham crackers. Top with all of ...
Mix pudding as directed on package. Fold in Cool Whip. Line square or rectangular casserole dish with crackers. Pour pudding. Layer ...
66. ECLAIR CAKE
Butter bottom of 9 x 13 inch pan. Cut crackers to fit complete bottom. Line pan with the crackers. Mix pudding with milk; beat at medium ...
With mixer, mix 2 boxes ... over low heat. Add cocoa, milk, then sugar. Take off and beat with mixer. Refrigerate overnight. Slices like cake.
Bring water and butter to boil (melted). All at once, add flour and salt. Beat until mixture forms ball and leaves sides of saucepan. Cool ...
Line pan with crackers. Mix, on slow, 4 cups milk and 2 boxes of pudding. Then add Cool Whip and mix again, until mixture is thickened. ...
70. ECLAIR CAKE
Mix milk and pudding. Fold in Cool Whip. Line 13 x 9 inch ungreased pan with layer of graham crackers (whole). Add 1/2 of pudding mix; ...
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