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Results 81 - 90 of 380 for refrigerated cake graham
Cream cheese adds a rich texture to this delicious and unusual cheesecake. Combine crumbs, brown sugar and 1/4 cup melted butter. Press ...
To make crust: Combine crumbs, butter and 1 tablespoon sugar in small bowl. Press evenly into an 8"x8"x2" greased or non-stick pan. ...
83. ECLAIR CAKE
Butter a 9 x 13 ... hours. Frost with Eclair Cake Frosting (recipe below) and refrigerate 24 hours. Beat all ingredients together until smooth.
84. ECLAIR CAKE
Butter bottom of 9 x 13 inch pan, line with graham crackers. Mix pudding with the ... smooth; spread over cake. Refrigerate 24 hours. Really ... eclair, and easy too!
For crust use back of metal spoon to mix graham crumbs with sugar and butter ... 1 minute. Cool slightly, stir in blueberries. Cool completely.
Butter bottom of 13 x ... 1 layer of graham crackers. Mix pudding with milk. ... hours. Beat together and spread on cake. Refrigerate for 24 hours.
CRUST: Melt butter. Mix crackers, ... with something flat. CAKE: Mix cream cheese, brown ... until after being refrigerated. This will allow the ... more hazelnuts over top.
Graham cracker crust should cover bottom ... on serving plate. Fold pineapple and marshmallows into whipped cream. Spoon onto top of cheesecake.
For Crust: Preheat oven to ... crust. Bake until cake rises about 1/2 inch over ... wedges. Serve, passing remaining caramel sauce separately.
Mix first two ingredients and pat mixture into 9 x 13 inch pan. Chill. Blend eggs, powdered sugar, vanilla, and butter for 15 minutes (no ...
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