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Eclair Cake

This recipe was given to me by a friend while visiting in Bessemer PA. Her mom had made it for us as a welcoming dessert our first night in town. My husband and son wouldn't leave without me getting the recipe. Five years later and it's still their most requested dessert. I hope you enjoy it as much.





List of Ingredients



• 1 stick oleo (margarine)
  
• 1 cup water
  
• 1 cup flour
  
• 4 eggs
  
• 1 8oz. cream cheese, softened
  
• 2 small pkgs. of French Vanilla Pudding
  
• 2 1/2 cups milk
  
• Cool Whip
  
• Chocolate Syrup for drizzle
  






Instructions



1. Heat oleo and water and allow to come to full boil. Remove from heat and add flour, stirring with a wooden spoon until well blended. Add eggs one at a time. Beat with spoon until creamy. Pour into a 9x13 greased baking dish. Bake in a 350º oven for 30 minutes or until crust is light golden brown. When finished cool completely before adding filling.
   
2. Take the cream cheese and beat until smooth. Add both packages of instant pudding and all of the milk. Beat until smooth and thick. Pour into cooled shell. Spread with Cool Whip and drizzle with chocolat syrup. Refrigerate until set at least 3 hours or overnight.
   
3. Note: For a change of pace, try changing the pudding. At Christmas time I use eggnog instead of regular milk and sprinkle the top with nutmeg. Imagine the possiblities!
   



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