Eclair Cake

This is so yummy! I love eclairs but have never had the patience to make them (someday) this recipe is just as good. It tastes exactly like an eclair and you get more mouthfuls of filling than you would a typical eclair. I love it better than eclairs.

Eclair Cake

Cake Bottom

• 1 cup water
• 1 stick margarine
• 1 cup flour
• 4 eggs

Filling

• 3 cups milk
• 11 oz cream cheese
• 2 pkgs (3 1/2 oz size)instant vanilla pudding

Topping

• 1 carton (12 oz) whipped topping
• chocolate syrup

Bring water and margarine to a boil in a small saucepan. Remove from heat and add flour. Stir until it forms a ball. Add eggs one at a time. Spread dough into a greased 9 X 13 inch pan. Bake at 375 degrees for 30 minutes. Cool.

To make filling, blend milk with softened cream cheese. Mix in the dry pudding, stirring until thick. Spread over crust. (You will want to poke holes with a fork into the bubbles on your crust so that the crust is smooth).

Spread whipped topping over the pudding mixture and drizzle with chocolate syrup. Refrigerate for 4 hours before serving.