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Results 61 - 70 of 174 for no bake eclair
Must be made 1-2 days ahead and kept in refrigerator. Butter 9 x 13 inch pan. Line with whole graham crackers. Mix 2 small packages pudding ...
62. ECLAIR CAKE
Butter bottom of 13 x 9 x 2 pan and lay graham crackers to cover it. Mix pudding and milk; beat 2 minutes. Fold in Cool Whip. Pour 1/2 of ...
63. CHOCOLATE ECLAIR
Combine milk and pudding mix ... syrup, milk, Choco Bake, and butter until smooth. ... times recipe for easier spreading, or buy canned frosting.)
Mix pudding with 3 cups of milk. Fold in Cool Whip. Line a 13 x 9 inch pan with graham crackers. Pour 1/2 pudding mixture on top. Add ...
FOR THE FILLING: Butter and line a 9 x 13 inch pan with whole graham crackers. Mix 2 boxes of instant French vanilla pudding with 3 cups of ...
66. CHOCOLATE ECLAIR
Line cake pan with graham crackers. Beat pudding and milk times 2 minutes, medium speed. Fold in Cool Whip. Layer 1/2 mixture graham ...
With electric mixer beat pudding, milk and Cool Whip. In 9 x 12 inch pan "plastic best". Layer staring with whole crackers. Then pudding ...
Butter a 9 x 13 pan. Make pudding as directed with 3 cups of milk. Cool Whip into pudding mixture. In pan, layer graham crackers, then half ...
69. ECLAIR DESSERT
Butter 9 x 13 inch pan and line bottom of pan with whole graham crackers. Mix 2 packages pudding mix with 3 cups milk and beat well. Fold ...
Butter sheath cake pan. Layer graham crackers onto bottom of pan. Mix pudding, milk and Cool Whip and spread a thin amount over crackers. ...
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