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Results 71 - 80 of 483 for eclaire cake
Combine pudding with milk. Mix ... remaining pudding over crackers. Top with third layer of crackers. Top with chocolate eclair topping. Refrigerate.
CAKE: Line a 9x13 pan ... sugar and 3 tablespoons milk. Spread over top layer of graham crackers. Canned chocolate icing also makes a good topping.
73. ECLAIR CAKE
Use cold cut keeper or ... and spread over cake. Cover and refrigerate for ... tastes like an eclair and is easy to make. ... Frosting, chocolate cream cheese.
74. ECLAIR CAKE
Mix milk and instant pudding. ... sugar. Beat until smooth. Spread on cake and refrigerate for 24 hours. This dessert freezes well. Serves 12.
Layer bottom of 9 x 13 inch pan with graham crackers (not crumbs). Mix 2 boxes of pudding with 3 1/2 cups of milk. After mixing pudding and ...
Cake: Butter 9 x 13 ... boil. Cook 1 minute and remove from heat. Add butter and vanilla. Cool, then beat until smooth and thick enough to spread.
77. ECLAIR CAKE
Combine powdered sugar, pudding, milk, and Cool Whip. Beat with electric mixer until firm. Using a 9 x 13 pan, begin with a layer of graham ...
Beat milk and pudding until thick. Add Cool Whip and blend well. Place a layer of graham crackers in a 9 x 12 pan. Pour half of pudding ...
79. ECLAIR CAKE
First, spray 9 x 13 pan with nonstick spray. Put layer of graham crackers. Next, mix pudding and milk. When starts to thicken, fold in Cool ...
Make topping first. Melt butter. Add cocoa, sugar and milk. Boil for 1 minute. Remove from heat. Add vanilla and salt. Let cool, will ...
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