Easy Eclairs

By carol gorman

Ingredients

• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 4 eggs
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 2 cups cold milk
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 3 cups thawed Cool Whip Whipped Topping, divided
• 2 oz. Baker's Semi-Sweet Chocolate

Details

Servings 16
Preparation time 15mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 400ºF.

Bring water and butter to boil in medium saucepan. Remove from heat. Stir in flour until blended. Add eggs, 1 at a time, mixing well after each addition; spread onto bottom of 13x9-inch pan sprayed with cooking spray.

Bake 25 min. or until golden brown. Cool completely.

Meanwhile, beat pudding mix and milk with whisk 2 min. Refrigerate 5 min. or until thickened. Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in pudding until blended. Refrigerate until ready to use.

Spread pudding mixture over crust; cover with 2 cups Cool Whip. Spoon remaining Cool Whip into microwaveable bowl. Microwave on HIGH 1 min. Add chocolate; stir until chocolate is melted and mixture is well blended. Drizzle over dessert.