Cookie sheet Eclairs

By Christie

This delicious and easy dessert is actually easier to eat than the traditional single serving eclairs.

Ingredients

• 1 1/4 cups water
• 1 1/4 cups flour
• 10 Tablespoons butter
• 5 eggs, add 1 at a time
• 3 1/2 cups 2% low-fat milk
• 8 ounces cream cheese, whipped
• 1 package (3 oz) coconut cream Instant Pudding
• 1 package (3 oz) vanilla Instant Pudding
• 8 ounces Cool Whip
• 1 package almond slivers, sprinkled on top
• 1/2 cup chocolate syrup, drizzled on top
• 1/2 cup caramel syrup, drizzled on top

Details

Servings 20

Preparation

Step 1

Bring water and butter to boil. Stir in flour, cool 2 in. Add eggs, one at a time. Spread on lightly greased cookie sheet (12 x 17) Bake in oven at 400° F. for 30 minutes. Do not open oven door until done. Cool.

Mix 3 1/2 cups milk, cream cheese and instant puddings until well blended. Spread on top of cake crust. Refrigerate for at least 30 minutes.

Frost with 8 oz. Cool Whip
Drizzle with syrups and top with almonds. Cut into squares and serve. Keep leftovers in fridge. (Doesn't keep well)