Use disposable clear cups and make blue jello – pour to almost one-third level and chill. Repeat with a cool whip layer and then a red layer of jello. Chill. You can add fresh (wash and dry before using) in the blue layer before it has thickened completely. Before serving add a whipped topping and one blueberry to the top.
1 box Funfetti cake mix (DO NOT add the ingredients that you usually would to actually make the cake – you need just the mix)
2 cups plain yogurt
1/2 container of cool whip.
Serve with animal crackers or graham crackers.
Shared from: Do You Bake ~ By Kimberly
Mix food dye with 1 cup of shaving cream to make swirls etc. Roll egg into shaving cream and let sit for about an hour. Wash under room temperature water. Egg with have a varying degree of color shading with swirls. I would not recommend eating these eggs because of the chemicals from the shaving cream.
Chocolate Eclair Cake!!!
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
~Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
~Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
~Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
~Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup.