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Éclair Cake Recipe

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This recipe for Éclair Cake, by , is from The Sts. Peter and Paul Women's Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Shockman
Added: Monday, August 31, 2009


1 stick butter
1 cup water
1 cup flour
4 eggs

1 (8 oz) pkg cream cheese
1 lg pkg instant vanilla pudding
4 cups milk, or as called for on pudding pkg
1 (12 oz) Cool Whip©
Chocolate syrup

For Crust: bring butter and water to a boil. Stir in flour. Cool. Add eggs one at a time, beating well after each egg. Grease or spray a jelly roll pan. Spread mixture into pan, forming a small ridge around edge. Bake 30 minutes at 400º. Cool.

For Filling: soften cream cheese with a small amount of milk from pudding directions. Mix pudding mix with remaining milk. Combine with cream cheese. Spread on cooled crust. Top with Cool Whip© and drizzle with chocolate syrup. Refrigerate.




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