Eclair Cream Puff Dessert

• Vegetarian

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/2 cup Butter or margarine
  • 1 Chocolate syrup

• Baking & Spices

  • 1 8 ounce tub Cool whip
  • 1 cup Flour

• Dairy

  • 1 8oz cream cheese
  • 3 cups Milk

• Desserts

  • 2 (3 oz packages Vanilla pudding, instant

• Liquids

  • 1 cup Water

Found on reallifedinner.com

Description

Ingredients

• ½ cup butter or margarine
• 1 cup water
• 1 cup flour
• 4 eggs
• 1 (8oz) cream cheese, softened
• 2 (3 oz) packages instant vanilla pudding
• 3 cups cold milk
• 1 8 ounce tub of cool whip
• Chocolate Syrup for drizzling

Directions

• Preheat oven to 400 degrees
• in a small saucepan, bring butter (or margarine) and water to a boil. Remove from heat and quickly whisk in the flour until it forms a smooth ball. Let stand for about five minutes and then beat in eggs one at a time using your whisk, or you can transfer the dough ball to your mixer and add the eggs one at a time in it.
• Spread mixture evenly onto a greased 15x10x1 cookie sheet. Bake for 22-25 minutes or until starting to turn golden brown. It will be bubbly looking. You can poke the largest bubbles down if you want.
• Let crust cool and then make filling.
• For filling beat the cream cheese with a hand mixer in a medium sized bowl. Very slowly add the milk as you beat it. If you do just a little at a time it will help prevent little balls of cream cheese in the filling mixture. Once you have all the milk mixed into the cream cheese, add the packages of instant pudding and mix well.
• Pour mixture onto the cooled crust and spread evenly.
• Next add the layer of cool whip. I like to put spoonfuls of cool whip evenly spaced over the whole dessert and then carefully spread it. This makes it a little easier to spread evenly.
• For the final touch, drizzle chocolate sauce back and forth across the length of the dessert. You can then take a butter knife and drag it back and forth to get the look you see in the picture.