Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 3 : 00 Active Time: 1 : 15
US/Metric: [convert to metric]
Ingredients
-- CAKE --
-- FILLING --
- 2 pkgs. (3.4 oz) French Vanilla Instant Pudding
- 2 1/2 cups cold milk
- 8 ounces cream cheese, softened (room temperature)
- 1 container (12 oz) Cool Whip
-
-- TOPPING --
- 3 ounces semi-sweet chocolate chips (I use Ghirardelli)
- 2 tablespoons butter
- 3 tablespoons milk (3 to 4 tbsp as needed for a thin glaze)
- 1 cup confectioners sugar
Preparation
To Make Cake: Preheat oven to 400 degrees F. Bring the water, butter and salt to boil until butter is melted. Add the flour all at once and mix rapidly with a wooden spoon. Stir until the mixture leaves the sides of pan and forms a ball. Lower heat and continue stirring for 2 to 3 minutes to dry dough. Dough should be soft but not sticky. Cool slightly. Add eggs, one at a time, beating thoroughly after each addition until completely smooth. Spread in an ungreased 10- by 15-inch baking pan. Bake until golden brown, about 35 minutes. Crust will puff up the sides of the pan while in the oven. When removed from the oven, prick bubbles with a fork. Let cool.
To Make Filling: Using an electric mixer, beat the pudding mix, milk and softened cream cheese together until thoroughly blended. Spread pudding mixture over the baked and cooled eclair crust. Spread Cool Whip over pudding mixture.
To Make Chocolate Syrup Topping: Melt chocolate chips and butter. Add confectioners sugar and milk alternately until a thin glaze forms. Pour or drizzle over Cool Whip. Refrigerate at least 1 hour before serving.
