"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Easy Éclair Dessert, by Heidi Lee, is from Falcon Park Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Topping: 1 large vanilla instant pudding 8oz. cream cheese 8oz. Cool Whip hot fudge
Boil the water and butter and simmer for a couple of minutes. Turn off heat, add flour and stir fast until it forms a ball. Using a mixer, add eggs one at a time. Spread mixture in a 9 x 13 greased pan. Bake at 425º for 20 minutes or until golden brown. Make pudding as directed. Beat cream cheese until smooth and add pudding. Spread this over cooled crust. Top with cool whip and drizzle with hot fudge. Refrigerate.
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