Ingredients
- 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 oz) vanilla instant pudding
- 3 cups milk
- 1 8oz container cool whip (you won't use whole container) or one batch of homemade whipped cream
- chocolate syrup
Preparation
Step 1
Preheat oven to 400. Lightly grease a 9" x 13" glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to 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 in lightly greased pan. Bake for 25-35 minutes or until golden brown. Check occasionally as you don't want to overcook the crust as it will run 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. Make it even better with homemade whipped cream.