Eclair Cake

This may be my favorite dessert ever! I'm not kidding. I only make it once or twice a year, because I will eat it all! Seriously, I'll hide it in the back of the fridge and not share with my family. I know it sounds crazy, but it's just that good!



Crust:
1 cup all-purpose flour
1/2 cup butter (1-stick)
1/4 teaspoon salt
1 cup water
4 large eggs

Filling:
2 pkgs. (3.4 oz) French Vanilla Instant Pudding
2 1/2 cups cold milk
8 ounces cream cheese, softened (room temperature)
1 container (12 oz) Cool Whip

Chocolate Topping:**
3 ounces semi-sweet chocolate chips
2 tablespoons butter
3 tablespoons milk (3 to 4 tbsp as needed for a thin glaze)
1 cup confectioners sugar


To Make Cake: Preheat oven to 400 degrees F. Bring the water, butter and salt to boil until butter is melted. Add the flour all at once and mix rapidly with a wooden spoon. Stir until the mixture leaves the sides of pan and forms a ball. Lower heat and continue stirring for 2 to 3 minutes to dry dough. Dough should be soft but not sticky. Cool slightly. Add eggs, one at a time, beating thoroughly after each addition until completely smooth. Spread in an ungreased 9- by 13-inch baking pan. Bake until golden brown, about 35 minutes. Crust will puff up the sides of the pan while in the oven. When removed from the oven, prick bubbles with a fork. Let cool.

To Make Filling: Using an electric mixer, beat the pudding mix, milk and softened cream cheese together until thoroughly blended. Fold in Whipped topping. Spread pudding mixture over the baked and cooled eclair crust. .

To Make Chocolate Syrup Topping: Melt chocolate chips and butter. Add confectioners sugar and milk alternately until a thin glaze forms. Pour or drizzle over Cool Whip. Refrigerate at least 1 hour before serving.

**Usually, I just buy a dove chocolate ice cream topping. When I do this I soften it in the microwave and put some directly on the crust, then the filling, and then more on the top!