Eclair Cake

Fluffy not stuffy

Ingredients

Shell

  • 1 cup water
  • 1-1/2 sticks margarine
  • 1 cup flour
  • 4 eggs

Filling

  • 8 oz cream cheese
  • 3 cups milk
  • 2 packages instant French vanilla pudding
  • Large Cool Whip
  • Chocolate syrup

Directions

  1. Boil water and margarine. Remove from heat and add flour. Add eggs 1 at a time and beat well.
  2. Spread on greased cookie sheet and bake at 350° for 45 minutes (it will bubble). Let cool.
  3. Mix cream cheese and milk until smooth. Slowly add pudding mix and spread over shell.
  4. Spread Cool Whip over top and drizzle with chocolate syrup.