Éclair Sheet Cake
The Approval Committee was honored to recieve this little gem from a real trouble-maker, the one and only Jul-Bug! If you like Eclairs, you will absolutely love this recipe...plus it's a lot easier to make. There may be several similar recipes for Eclair Cake out there on the world-wide web, but this is the only one that has been tested and approved by the Approval Committee. Need I say more?
Give this recipe a try the next time you are planning on having a few people over for some good times and you'll be the talk of the town...plus it will also help minimize the risk of eating the whole thing by yourself (it is deceptively light and addictive)! Keep those recipes coming!
1 cup water
1 stick butter
1 cup flour
1 8 oz. package cream cheese
3 cups milk
1 large package vanilla instant pudding
1 8 oz. tub Cool Whip
Hershey’s chocolate syrup
Step 1: Boil 1 cup water and 1 stick butter, then pour mixture into 1 cup flour and slowly mix in 4 eggs, one at a time.
Step 2: Spread mixture into a large, greased cookie sheet (jelly roll pan). Bake at 325 degrees for approximately 25 minutes, or until golden brown.
Step 3: Remove from oven and let cool completely.
Step 1: Add package of cream cheese, 3 cups milk and package of vanilla instant pudding in a blender and blend until smooth.
Step 2: Spread mixture onto cooled crust and allow it to set up a little before spreading 1 thawed package of Cool Whip over the top.
Step 3: Lightly drizzle chocolate syrup over the top of the Cool Whip and refrigerate for 1 hour.
Step 4: Cut into squares and enjoy!