Éclair Cake

I was reminded last night that I promised a friend that I would post the recipe for Eclair cake. Well, it's 4:30 in the morning and I can't get back to sleep, so I decided to work on my blog. This recipe came to me from Silly Girl's grandma.

Éclair Cake

1/2 cup Butter
1 cup Water
1 cup Flour
4 Eggs
8 oz pkg. Cream Cheese (room temp)
3 cups Milk
2 sm. pkg. Vanilla pudding
1 pint Whipping Cream
Chocolate Syrup (I use Hershey's)

Preheat oven to 400F.
Melt butter in water until boiling. Add flour. Add eggs one at a time. Spread in greased 11x15 pan. Bake for 25 minutes.

Blend cream cheese; slowly add milk. Add pudding mix. Spread over cooled crust.

Whip cream and spread over pudding layer. Drizzle with chocolate syrup.

After years of making this in my 11x15" pan (like the Pampered Chef Bar pan), I discovered that Silly Girl's family uses a 9x13" pan. Feel free to try that. I've found that I prefer the thinner crust.

This one works quite well with sugar free pudding, and if you do that, the dessert is sugar free provided you leave off the chocolate syrup. There are some sugar-free chocolate syrups out there, but I've not tried any of them.