"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Eclair Torte  Recipe

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This recipe for Eclair Torte , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannie (Mills) Sieferman
Added: Friday, March 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c water
1/2 c butter
1/4 tsp salt
1 c all-purpose flour
4 eggs
1 (8 oz) cream cheese
2 pkg. instant vanilla pudding
3 c cold milk
1 12 oz cool whip, thawed
Chocolate syrup

Directions:
Directions:
In a saucepan over medium heat, bring water, butter and salt to a boil. Add flour at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Beat until smooth. Spread into a greased 13 x9 x 2-inch baking pan. Bake at 400 degrees for 30 to 35 minutes or until puffed and golden brown. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter. In a mixing bowl, beat cream cheese, pudding mix and milk until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; drizzle with chocolate syrup just before serving. I like to cut the pieces and put them on a plate then drizzle the topping over each peach.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Refrigerate any leftovers

 

 

 

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