Eclair Cake

This recipe comes from our friend and Pastor's wife, Kathy. She is an amazing cook!

Cream Puff Base:
1/2 cup butter
1 cup water
1/4 tsp. salt
1 cup flour
4 eggs

Combine water, butter and salt in heavy saucepan. Bring to a boil. Add flour all at once and stir vigorously with a wooden spoon until mixture leaves the sides of the pan and forms a ball. Remove from heat, add eggs one at a time, beating well after each addition. Mixture should be smooth and velvety.

Spread mixture into a greased 9x13" pan. Bake at 400° for 45 to 50 minutes or until puffed, golden brown and dry. Cool. (Don't be alarmed if your base puffs up like this!)


Filling:
2 packages instant vanilla pudding
3 cups milk
1 250g cream cheese

Beat cream cheese until smooth. Add pudidng mix and milk; beat until smooth and thick. Spread into the cooled cream puff shell. (If the shell is puffed like mine was, just push the bubbles down. The pudding will hold it down.)

Topping:
1 container Cool Whip (I used 1 litre)
1/2 cup chocolate chips, melted

Spread Cool Whip on top of filling. Drizzle with melted chocolate chips. Chill until ready to serve.

*Last time I made this I tried pistachio pudding instead. Yum!

~ Charmin