Kathy Lake's Cook Book

Recipe for Eclair Cake

Type:   Dessert
Ingredients:   Crust:
1/2 cup margarine (1 stick)
1 cup water
1 cup flour
4 eggs
1 (8 ounce) package cream cheese
room temperature
2 1/2 cups milk
2 packages vanilla instant pudding
Cool Whip/Hot Fudge Sauce

Procedure:   Bring the magarine and water to a boil. Add the flour, stirring constantly until smooth. Cool five minutes. Add 4 eggs, one at a time, mixing with a fork. Spread into greased 9x13 pan, up the sides a couple of inches. Bake at 400 for 40 minutes or until golden brown. Cool.
Mix the cream cheese and milk together. Add the vanilla pudding mix slowly, beating until smooth. Pour into cooled crust.
Top with Cool Whip.
Just before serving drizzle with fudge topping, microwaving first to melt.
This dessert is best when left in the refrigerator for a couple of hours or overnight.
Yields:   a large pan