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Results 91 - 100 of 483 for eclair cake
91. ECLAIR CAKE
Butter bottom of 13 x ... frost. Beat butter until smooth. Add all ingredients and beat until smooth. Spread over cake. Refrigerate for 24 hours.
Prepare the pudding, using only 3 1/2 cups of whole milk; fold in frozen dairy topping. Layer the graham crackers in a 13 x 9 x 2-inch ...
Grease a 9 x 13 ... the crackers. Put cake in the refrigerator for 12 ... ingredients thoroughly. Add milk until frosting is the right consistency.
94. ECLAIR CAKE
Make topping first. Melt butter in medium saucepan. Add cocoa, milk and sugar. Boil 1 minute. Remove from heat and add salt and vanilla; ...
Line pan with crackers. Mix, on slow, 4 cups of milk and 2 boxes of pudding. Then add Cool Whip and mix again, until mixture is thickened. ...
Topping: Melt butter, add 1/4 cup milk, cocoa and sugar. Bring to a boil. Boil for 1 minute. Take off heat and add 1/8 teaspoon salt and ...
97. ECLAIR CAKE
Beat pudding and milk for ... Whip. Butter 9x13 cake pan. Layer as indicated: 1. ... use more powdered sugar. For thinner icing use more milk.
Pour half over first layer of whole graham crackers. Put another layer of graham crackers and rest of pudding mix. Then another layer of ...
Layer a 9 x 13 pan with whole graham crackers. Make the pudding with milk. Let stand 5 minutes. Fold in the Cool Whip. Spread 1/2 of the ...
Mix pudding and milk, then blend in Cool Whip. Layer crackers and mixture in 9x13 inch pan. TOPPING: Combine sugar, salt, and cocoa. Mix ...
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