Found this recipe on Facebook from Foodie TV’s page. Looking at their photo made my mouth
water. I couldn’t wait to try the recipe
– but needed to wait until I would be feeding more than just the hubby and
me. Well, last night was the night. This was really pretty easy to make – but the
flavor and deliciousness makes one think it was difficult. Rave reviews from our friends… rave reviews
from the hubby and me. Your sweet tooth
will thank you for making this one!
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 ounces) vanilla instant pudding
3 cups milk
1 - 8 oz. container cool whip - or one batch homemade
whipped cream
Chocolate syrup or homemade chocolate sauce
Directions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking
pan.
Éclair 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 and sides
evenly. Note: If the sides of your pan are too greased you won’t be able to get
the mixture to stay up the sides so make sure to just lightly grease. Bake for 30-40 minutes or until golden brown
(Mine only took 25 minutes.) You may want to check it occasionally-you don’t
want to overcook the crust, it will ruin 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 (or homemade whipped cream) however thick you want it
and serve with chocolate syrup.
