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Eclair Dessert Bar Recipe

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This recipe for Eclair Dessert Bar, by , is from The Forsythe Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julie Forsythe


1 stick butter
1 cup water
1 cup flour
4 eggs

12 oz cream cheese
3 cups milk
2 pkgs of instant pudding

12 oz cool whip

Over medium heat cook butter, water and flour to form a ball. Remove from heat. Add one egg at a time, mixing each one in throughly until combine. Spread into a 9x13 pan. Bake 20 minutes. This will puff up in the pan as it bakes.

With an electric mixer beat cream cheese and milk until foamy. Add the instant pudding, mixing until thick. Pour over crust base. Cover with 12 oz of Cool Whip. Refrigerate.

Anything can be drizzled or sprinkled on the top of Cool Whip for the ulimate in presentation.

Cut and serve.




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