Update my dinner status, I'm making this tonight.
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30 chefs marked this as Try Soon
Servings: 12 Servings
Total Time (median): 3 : 00 Active Time: 1 : 15
US/Metric: [convert to metric]
Ingredients
-- CAKE --
-- FILLING --
- 2 pkgs. (3.5 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 --
Preparation
To Make Cake: Bring water, butter and salt to boil until butter is melted. Add flour all at once and mix rapidly with wooden spoon. Stir until a ball forms that leaves the sides of pan. 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, beat thoroughly after each addition until completely smooth. Spread in an ungreased 10- by 15-inch baking pan. Bake for 35 min. at 400 degrees F. Mixture will puff up the sides of the pan while in the oven. When removed from the oven, prick bubbles with fork. Let cool.
To Make Filling: Mix pudding as directed. Blend in milk and softened cream cheese. Beat thoroughly. Spread pudding/cream cheese mixture over the baked, cooled eclair dough. 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.
