Monday, November 14, 2011

Eclair Cake

Éclair Cake

Contributed by Pawranee Shipley


1 c. water

¼ tsp salt

1 stick butter

4 eggs

1 c. flour

Cream Filling:

2 pkgs. Pudding, any flavor

2 c. cold milk

1 (8 oz) pkg cream cheese

12 oz Cool Whip

Bring water to a boil. Add butter. When melted, add salt and flour. Stir until dough leaves sides of pan. Cool slightly. Add eggs, one at a time, and stir. Spread in jellyroll pan. Bake at 400 degrees for 25-35 minutes. Cool and break bubbles with fork. Combine pudding and milk, slowly add cream cheese. Beat till smooth. Spread on dough and cover with Cool Whip. Drizzle with icing.


3 oz semi sweet chocolate chips

1 c powdered sugar

1 T. butter

milk to consistency

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