Sunday, September 2, 2012

Éclair Cake

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 ounces) vanilla instant pudding
3 cups milk
1-8 ounce container Cool Whip
Chocolate Syrup

Preheat oven to 400*F.
Lightly grease a baker's half sheet pan. Set aside.
Crust: In a medium saucepan, melt butter in water and bring to a 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 evenly.
Bake for 18-23 minutes or until lightly golden brown.
Remove from oven and let cool.
Filling: Whip cream cheese in a medium bowl to smooth out any lumps. Slowly add milk to cream cheese until smooth. Add pudding mix and beat until smooth. The mixture will thicken right up.
Pour onto crust, refrigerate until pudding is set.
Top with Cool Whip and drizzle with chocolate syrup. Then serve to family and friends.