Preheat oven to 400. Lightly grease a 9 inch by 13
inch glass baking pan.
Eclair 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.
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 to 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).
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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 however thick you want
it and serve with chocolate syrup.
If you want to make this even better use homemade
whipped cream.
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