Chocolate Éclair Cake

Made by Darnell

Crust:

1 cube butter

1 cup water

Boil these together. Add

1 cup flour

¼ tsp. salt

Beat until mixture forms a ball. Cool slightly, then add

4 eggs, One at a time, beating thoroughly. 

Spread on a jelly roll pan and bake at 400 for 20-25 minutes. Pierce bubbles with a fork and cool completely.

Filling/Topping:

2 ½ cups cold milk

2 pkgs. Instant French Vanilla pudding

8 oz. cream cheese

12 oz. coolwhip (or fresh whipped cream)

2 Tbls. butter

3-4 tsp. milk

3 oz. chocolate chips

1 cup powdered sugar

Mix pudding with milk and softened cream cheese. Spread over crust. Spread whipped cream. Melt chocolate chips and butter. Stir in sugar and milk to form a glaze. Pour and drizzle over dessert.

Refrigerate 1 hour.

Cut into squares.