Chocolate éclair Dessert

By Cindy

Ingredients

• 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
• 2 1/2 cups milk
• 2 (3.4-ounce) packages vanilla instant pudding mix
• 1 (8-ounce) container whipped topping
• 1 (8-ounce) container whipped topping
• 2 tablespoons chocolate syrup

Details

Servings 6

Preparation

Step 1

Preheat oven to 400ºF.
Spread puff pastry sheet in a 15 x 10-inch jelly roll pan. Bake until golden, 10 to 12 minutes. 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 in the whipped topping.
Spread mixture on top of cooled crust. Drizzle with chocolate syrup. Chill until serving time.

Secret Tip:
Frozen puff pastry dough is also handy for quick meals. Wrap creamed spinach in it for a turnover, or use it to top turkey potpie. Note that some types of puff pastry must be thawed in the refrigerator for several hours before using.