So I made this for our family Priesthood Conference get together this weekend. Everyone loved it. Once again it is one that I found on someone else's blog. It is super easy and oh so good!
Eclair Cake
1 c. water
1/2 c. butter
1 c. flour
4 large eggs
1 pkg cream cheese
1 large box vanilla instant pudding
3 c. milk
1 container cool whip
chocolate syrup
Preheat oven to 400. Lighly grease a 9"X13" glass baking pan.
Eclair Crust:
In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Bake for 30-40 minutes or until golden brown. You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake!Remove from oven and let cool (don't touch or push bubbles down).
Filling:
Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.
When the crust is completely cooled, pour filling in. Top with layer of cool whip and serve with chocolate syrup.
1 c. flour
4 large eggs
1 pkg cream cheese
1 large box vanilla instant pudding
3 c. milk
1 container cool whip
chocolate syrup
Preheat oven to 400. Lighly grease a 9"X13" glass baking pan.
Eclair Crust:
In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Bake for 30-40 minutes or until golden brown. You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake!Remove from oven and let cool (don't touch or push bubbles down).
Filling:
Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.
When the crust is completely cooled, pour filling in. Top with layer of cool whip and serve with chocolate syrup.
This was SO delicious! Thanks for posting! Maybe I'll have to try making it sometime.
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