Giant Eclair Dessert

{recipe & pic from} the mother huddle

Crust:

1 cup flour (don’t try and use wheat here)

1/2 cup butter or margarine

1 cup water

6 eggs

Preheat oven to 400°.  Bring water and butter to a boil, remove from heat and whisk in flour. Transfer to a plastic or glass bowl and using a hand mixer or a very strong arm, mix in eggs one at a time. Batter will be very glossy by the sixth egg. Spread evenly on a large greased cookie sheet. Bake at 400° for 15-20 minutes until light golden brown. Let cool completely before topping.

Filling:

1 large box instant vanilla pudding mix

1 8 oz cream cheese

3 cups milk

1 8 oz cool whip—or 12 oz if you want a thicker layer and an easier time

spreading it. 

Chocolate Syrup

Soften cream cheese by leaving it out at room temperature for a few hours or microwave it for 30-45 seconds. Add the milk to the pudding mix and mix thoroughly. Let stand a few minutes until it thickens and then beat in the cream cheese. It is really hard to get the cream cheese all the way blended into the pudding. Don’t worry if there are tiny little dots of the cream cheese that have not been blended. If they are small you won’t notice them when you are eating the dessert. Spread pudding mixture on the completely cooled crust and then immediately top with cool whip. Using the chocolate syrup bottle, drizzle syrup over cool whip in a back and forth pattern from one end to the other. Take a Knife and drag it one direction and then the other every two inches until you have completed a nice zebra looking pattern on the entire eclair. Keep refrigerated.