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Results 81 - 90 of 187 for eclaire dessert
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 ...
In bottom of 9x13 pan, ... for spreading consistency. Spread frosting over top layer of crackers. Refrigerate 12-24 hours. Dessert can be frozen.
83. 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.
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 ...
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 ...
86. 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. ...
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 ...
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 ...
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 ...
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