Thursday, February 25, 2010

Eclair Cake

1 cube butter
1 cup water
1 cup flour
4 eggs
8 ounces cream cheese, softened
3 tablespoons milk
2 x 3 oz. pkgs instant vanilla pudding
3 cups milk
8 ounces cool whip
1 bottle Chocolate Magic Shell

Melt butter in water and bring to a full boil. Quickly add flour all at once and stir until mixture forms a ball. Remove from heat. Beat in eggs, one at a time. Spread this mixture on a large cookie sheet; it will be very thin. Bake at 400 for 25-30 minutes. Cool. (It looks like a moon surface when cooked). Meanwhile, mix cream cheese with 3 tablespoons milk. Mix pudding mix with 3 cups of milk, then combine the two mixtures. Fold in cool whip, and spread filling on crust. Drizzle with topping, refrigerate and enjoy!!

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