Giant Eclair Dessert
Ready In: 35 mins
Serves: 12-18
Ingredients
- 1 cup water
- 1⁄2 cup unsalted butter
- 1 cup flour
- 1 teaspoon salt
- 4 eggs, beaten
- 8 ounces light cream cheese, softened
- 2 cups milk
- 2 (3 ounce) packages French vanilla instant pudding
- 8 ounces Cool Whip Lite
- 1 cup powdered sugar
- 1 tablespoon cocoa
- 1 tablespoon butter, melted
- milk
Directions
- Preheat oven to 400 degrees.
- Bring water and butter to a boil in a large sauce pan.
- Add flour and salt all at once and beat.
- Take off fire, add this mixture to the beaten eggs in a large bowl and beat until smooth.
- Spread evenly in a 15x10x1" sheet pan.
- Bake about 20/25 minutes.
- Cool.
- Beat cream cheese with the milk and pudding for 2 minutes.
- Put in refrigerator for 20 minutes.
- Spread mixture on cooled pastry.
- Top with cool whip.
- Mix powdered sugar, cocoa and melted butter.
- Add enough milk for drizzling consistency and drizzle over top.
- Store in the refrigerator.
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