Creamy Vanilla Eclairs

By LyndaLee

Light as a feather eclairs with a creamy rich filling that's easy on the baker.

Ingredients

• Dough:
• 2/3 cup butter, cut into small pieces
• 1 1/2 cups water
• 1 1/2 cups all purpose flour
• 6 eggs
• Filling:
• 1 package jello Vanilla pudding and pie filling (6 servings)
• 1/2 cup prepared dream whip dessert topping
• Chocolate Glaze:
• 2 squares bakers unsweetened chocolate
• 2 tablespoons butter
• 1 1/2 cups icing sugar, sifted
• 3 tablespoons milk

Preparation

Step 1

Dough:
Heat oven to 400 degrees. Bring butter and water to a boil. Remove from heat, add flour all at once, beating vigorously. Return to low heat and continue beating until mixture thickens and leaves sides of pan, about 2 minutes. Remove from heat. Beat in eggs, one at a time, until mixture is smooth. With spoon, form dough into 4" x 1" strips on lightly greased baking sheet. Bake at 400 degrees for 25 to 30 minutes, or until golden brown. Remove from oven. Cut a slit in each to allow steam to escape. Cool.

Filling:
Prepare pudding and pie filling as directed on package. Cover surface of pudding with plastic wrap; chill about 1 hour. Beat chilled pudding until smooth. Fold in prepared dessert topping.

Chocolate Glaze:
Melt chocolate and butter together over low heat or in microwave on medium for 2 minutes. Beat in icing sugar and milk.

Assembly of Eclairs:
Split eclairs in half lengthwise; remove any moist dough. Spoon or pipe in filling. Dip top of eclair into chocolate. Set on top of filling
Helpful hint: Spoon extra filling into dessert dishes. Chill and serve for dessert.

You can freeze the unfilled eclairs.