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Results 71 - 80 of 613 for chocolate eclair
71. CHOCOLATE ECLAIR
Make pudding as directed on ... used up. Melt chocolate frosting in pot of water ... over top. Refrigerate until crackers are soft-8 to 10 hours.
Beat pudding mix and milk with mixer until thick. Stir in Cool Whip. Leave graham crackers whole and layer them on the bottom of a 9 x 13 x ...
About 3 hours before serving: ... spatula to form eclairs 4 inches long and 1 ... serve with hot chocolate or butterscotch sauce. Makes 16 cream puffs or 8 servings.
Mix each pudding with 1 ... More crackers, 1/2 chocolate pudding mixture. Crackers, remaining vanilla ... before serving. Refrigerate any leftovers.
Butter a 13 x 9 inch rectangular pan. Layer bottom with graham cracker squares. Mix 2 small packages of instant vanilla pudding with 3 cups ...
Line bottom of 9x13 inch pan with whole crackers. Mix pudding powder and milk, fold in Cool Whip. Put half of pudding mixture on crackers. ...
Mix pudding and milk together ... layer. Top with chocolate frosting. Chill before serving. Combine ... saucepan over low heat until well blended.
Butter a 9 x 13 ... bowl mix melted chocolate with butter, corn syrup, vanilla, ... top layer of cake. Cover and refrigerate at least 24 hours.
Mix cocoa, sugar, butter, and milk; bring to a boil. Boil 1 minute; remove from heat; add vanilla, set aside. Mix pudding with milk; fold ...
Line 9 x 11 pan with vanilla wafers on bottom and sides. Beat pudding with milk. Fold in Cool Whip. Alternate pudding and vanilla wafers, ...
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