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Results 71 - 80 of 144 for chocolate eclair dessert
Bring 1/2 cup butter and ... pkg. instant vanilla pudding. Top with 2 cups whipped cream. Drizzle with Hershey's Chocolate Syrup. Refrigerate.
With hand mixer, mix up ... inch thick, another layer of crackers, then pudding and again crackers. Top with chocolate frosting. Chill overnight.
Mix together the milk and pudding mix. Beat until smooth and thickened. Add a 9 ounce container of Cool Whip and mix gently. Layer whole ...
Line bottom of 13 x ... crackers. Topping: Melt chocolate and butter over low heat. ... smooth. Frost top layer. Chill 24 hours before serving.
Boil together the water and ... cream cheese, milk. Pour over cooled crust. Top with Cool Whip. Swirl chocolate syrup over top. Keep refrigerated.
Spread butter on the bottom and sides of a 9 x 13 inch pan. Mix pudding according to directions with 3 1/2 cups milk. Fold in Cool Whip. ...
Beat 2 packages of vanilla ... remaining filling on top then add another layer of graham crackers. Ice with chocolate frosting. Store in refrigerator.
Use a 9 x 13 inch pan. Layer of graham crackers. Mix 6 ounce vanilla pudding, instant and 3 cups milk and follow directions on pudding box. ...
Put layer of graham crackers, ... crackers. Topping: Melt chocolate with butter; add rest of ... Refrigerate at least overnight. The longer the better.
Mix pudding with milk according ... icing, melt the chocolate and butter. Add remaining ingredients. ... the icing is a good consistency to pour.
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