Eclair Cake

This is a favorite dessert around here.

It's one of those recipes that is super easy, but has a great "Wow" factor.

Makes an elegant dessert for Bridal or Baby Showers or other special events.

My recipe is a combination of 2 similar recipes, one from my recipe guru, Sharla; and one from  Amy.

Eclair Cake

Crust:

1 1/2 cubes margarine or butter

1 1/2 cups flour

1 1/2 cups water

6 large eggs

In a medium saucepan, combine margarine and water and bring to a boil. Remove from heat and mix in flour. Allow mixture to cool in pan for 10 minutes. In a separate bowl, whip 6 eggs until well blended. Pour eggs over mixture in saucepan. Use a hand mixer to combine mixture until it has a smooth consistency and appears glossy. Spread into a greased jelly roll pan (12x17) with a rubber spatula. Bake at 400 degrees for 25-30 minutes. Cool completely. (I make the crust the night before)

Crust will puff up, but flattens as it cools.

Topping:

8 oz. package cream cheese

3 TBS. milk

2 small packages vanilla instant pudding mix

3 cups milk

16 oz carton Cool Whip

Chocolate Syrup

Beat cream cheese and 3 TBS milk until smooth.

Beat vanilla instant pudding mix with 3 cups of milk. When thick, mix with cream cheese mixture.

Fold in Cool Whip.

Spread on cooled crust, leaving a little of the edge showing.

Drizzle with chocolate syrup.

Refrigerate at least 1 hour before serving.

Cut into squares to serve.

Makes about 24 large squares