Eclair Cake

Eclair Cake

Crust:
1 1/2 cubes margarine (3/4 C.)
1 1/2 C. flour
1 1/2 C. water
6 eggs

Pudding:
8 oz. cream cheese
3 C. milk
2 small boxes of vanilla instant pudding
16 oz. cool whip


Hershey's chocolate syrup

In a medium saucepan combine margarine & water - bring to a boil. Remove from heat and mix in flour. Cool mixture for 10 minutes. In a separate bowl - whip eggs until well blended. Pour eggs over mixture in saucepan. Use mixer to combine until it has a smooth consistency & appears glossy. Spread into a greased jelly roll pan. Bake 400 degrees for 25-30 minutes. Crust will be bumpy. Use a sharp knife to poke holes in bubbles. Crust will flatten.

Combine cream cheese & 3 TBSP of milk in mixer. Then add rest of milk, dry pudding, & cool whip. When crust is completely cooled spread filling over the crust. Drizzle the chocolate syrup over the pudding. Refrigerate until ready to serve. Makes about 24 servings.