CHOCOLATE ECLAIR

By Kathy Johnson

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Ingredients

1 SHEET FROZEN PUFF PASTRY (FROM A
17.3 OZ PACKAGE) THAWED
2 1/2 CUPS MILK
2 (3.4 OZ) PKGS VANILLA INSTANT PUDDING MIX
1 8 OZ CONTAINER WHIPPED TOPPING
2 TBSP CHOCOLATE SYRUP

Details

Preparation

Step 1

PREHEAT OVEN TO 400 DEGREES. SPREAD PUFF PASTRY SHEET IN A 15X10 INCH JELLY ROLL PAN. BAKE UNTIL GOLDEN, 10 TO 12 MI8NUTES. LET STAND TO COOL. MEANWHILE, COMBINE THE MILK AND PUDDING MIX IN A MEDIUM BOWL. BEAT WITH AN ELECTRIC MIXER SET AT MEDIUM SPEED UNTIL BLENDED. FOLD WHIPPED TOPING INTO PUDDING MIXTURE. SPREAD ON TOP OF COOLED CRUST. DRIZZLE WITH CHOCOLATE SYRUP. CHILL UNTIL SERVING TIME.