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Giant Eclair Recipe


By: Diane cook
   
Recipe Categories: Pies and Pastries   |   Member Recipes
Average Rating: (2 votes)
 
Ingredients
    1 cup water  
    1/2 cup shortening  
    1 cup flour  
    1 teaspoon salt  
    4 eggs, beaten  
    8 ounce package cream cheese, softened  
    2 cups milk  
    2 small packages instant french vanilla pudding mix  
    8 ounce container frozen whipped topping, thawed  
    1 cup powdered sugar  
    1 tablespoon cocoa powder  
    1 tablespoon butter, melted  
    milk, as needed  
 
Instructions
 
  1. Boil water with shortening. Add flour and salt all at once, beat. Remove from heat. Add to eggs; beat until smooth. Spread evenly in 15"x10" pan.

 
  2. Bake at 400' for 25 minutes. Cool.

 
  3. Beat cream cheese with milk and pudding mix. Beat 2 minutes. Refrigerate for 30 minutes. Spread on cooled pastry. Top with whipped topping. Mix powdered sugar, cocoa and melted butter. Add enough milk for right consistency for drizzling. Drizzle over pudding mixture.

 
   


 
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