Thursday, April 16, 2009

Eclair Cake


Crust:
1 cube margarine
1/2 tsp. salt
1 cup water

Boil until melted. Add 1 cup flour. Stir with wooden spoon until all mixture forms a ball. Remove from heat. Cool for 10 minutes. Add 4 large eggs one at a time, beating well with wooden spoon after each addition. Grease cookie sheet. Spread dough onto pan and pierce with a fork many times. Bake 400 for 25-30 minutes.

Filling:
2 1/2 cups milk
1 large package vanilla pudding mix (dry)
8 oz. cream cheese
3 T. granulated sugar
1 tsp. vanilla

Cream together cream cheese, sugar, and vanilla. Mix in milk and vanilla pudding. Spread on top of cooled crust.

Spread 12 oz. cool whip over top. Drizzle Hershey chocolate syrup on top of cool whip. Cut & Serve. (Also good layered with a variety of fruit.)
Recipe from {Katie}
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