This is a very yummy, yummy dessert that is nice and creamy. I learned about this dish from my roommate, Mel, who lived in Liberty Square with Noelle and me. We made this a few times over the term and it was yum. I'm normally not a "pudding-y" dessert type of girl, but this one really hits the spot!
Crust
1 cup water
1/2 cup butter
1 cup flour
4 eggs
Preheat oven to 400 degrees. Boil the water and butter together. Then add the flour and mix together until it forms a ball. Add eggs one at a time, stirring each time to incorporate the egg. Pour the mixture into a greased 9 X 13 pan and bake for 30 minutes. Let cool before you add anything else to it!
Toppings
8 oz. softened cream cheese
2 packages (3 oz) instant vanilla pudding
2 1/2 c. milk
16 oz cool whip (I used this much cause I LOVE the creamy, but you could use 8 oz)
chocolate chips
whipping cream
Mix together the cream cheese, pudding and milk until it's nice and creamy. Then spread over the top of the cooled "crust." Spread the cool whip over the top of the pudding. Melt the chocolate chips on low heat, adding some whipping cream (the amount depends on how much chocolate sauce you want to make) in a pot and when fully incorporated drizzle over the top of the Eclair Cake. Refrigerate for at least an hour.
This really is amazingly yummy :) Yum, yum, yum!
2 comments:
Yum, I love the chocolate chips/cream idea. I'm not a fan of hershey's syrup. I want to make this cake again, it's SO good!
The recipe for the crust is the same as the recipe for cream puffs, except you drop spoonfuls of batter onto a cookie sheet and bake for 1/2 hour at 400. Cool!
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