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Results 81 - 90 of 187 for dessert eclairs
81. ECLAIR DESSERT
Add milk to pudding, beat ... syrup and vanilla. Stir in powdered sugar. Refrigerate this dessert for at least 6 hours. Serves approximately 12.
In bottom of 9x13 pan, ... for spreading consistency. Spread frosting over top layer of crackers. Refrigerate 12-24 hours. Dessert can be frozen.
Bring water and butter to a boil. Remove from heat. Add flour and beat in 1 egg at a time. Spread on jelly roll pan and bake at 400 degrees ...
Mix pudding and milk in a large bowl and beat until smooth and thick. Fold in Cool Whip. Stir until well blended. Layer a 9 x 13 pan with ...
In the bottom of a 9 x 13 inch pan, place one layer of graham crackers. Mix vanilla pudding with milk. Combine this with the frozen whipped ...
Bring water and butter to boil. Remove. Stir in flour. Add eggs, beating after each egg. Spread in a greased jelly roll pan (10"x15"). Bake ...
Line a 9"x13" glass dish with graham crackers. Mix 2 boxes of instant vanilla pudding with 3 cups milk for about 1 minute. Fold in 8 ounces ...
Line bottom of 9 x 13 inch pan with graham crackers. Mix milk with pudding mix. Add Cool Whip. Spread 1/2 pudding mixture over graham ...
89. ECLAIR DESSERT
In well greased 13 x 9 inch pan, place a layer of graham crackers. Mix milk and instant pudding well. Fold in Cool Whip. Spread 1/2 of ...
Line bottom of 9 x 13 inch pan with crackers. Mix other ingredients together and spread 1/2 over graham crackers. Repeat first two steps. ...
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