Eclair Cake

The crust of this cake comes out very puffy when it is baked. Tastes "airy" like a cream puff. Different from the graham cracker crust you usually see in recipes. Worth the few extra minutes it takes. Excellent for pot lucks.

• Ready In: 50 mins
• Serves: 12

Ingredients

• Crust

• 1  cup water
• 1⁄2 cup butter
• 1  cup flour
• 4  eggs
• 1⁄2 teaspoon vanilla

• Filling

• 1 (6 ounce) box instant vanilla pudding
• 8  ounces cream cheese, softened
• 3  cups milk
• 12  ounces  whipped topping
• 1⁄2 cup  chocolate syrup

Directions

1. CRUST: Boil water and butter together. Mix in flour. Using mixer, beat in eggs one at a time. Add vanilla.
2. Spread in a greased 9 x 13 pan.
3. Bake at 400 for 25-30 minutes. Cake will NOT be smooth or uniform in appearance.
4. Let cool.
5. FILLING: Cream together cream cheese and milk, adding a little bit of milk at a time. Mix in pudding and beat till thick.
6. Pour mixture over cooled crust.
7. Spread whipped topping on top.
8. Drizzle with chocolate syrup.
9. Refridgerate at least one hour.