Chocolate-Eclair-Cake

Ingredients:

one c water
half c butter
one c flour
four eggs
one package (eight ounces) cream cheese
one large can (5.1 ounces) instant vanilla pudding
three c milk
one 8 oz. container of cool whip (you won’t use the whole container)
chocolate syrup

Methods :

Preheat oven four hundred . Greased 9″*13″ glass baking dish.

Lightning Crust

In a medium saucepan, melt the butter in the water and bring to a boil. Remove from fire. Stir in the flour. Add one egg at a time, mixing thoroughly before adding another egg. Spread mixture into pan, evenly covering bottom and sides. * If the sides of your pan are over greased you won’t be able to get the mixture to stay on the sides, so be sure to grease lightly

Bake for thirty to forty minutes or until golden brown

check from time to time

Do not overcook the crust

Removing from oven and let cool totally

Filling

Whipping cream cheese in bowl

In another bowl, make vanilla pudding. Make sure pudding is thick before mixing it with cream cheese

add cream cheese pudding

mix to there are no more lumps

Leave to cool in fridge

When the crust is completely cooled, pour filling

Garnish with thick layer of fresh whip & serving with chocolate syrup