Wednesday, August 1, 2012

Eclair Cake (Country Cream Puffs)

This is the easy version of making
 Cream Puff's, if you ask me.
My family thinks this Eclair cake
tastes just like cream puffs.
Perfect to take to 
Pot luck dinner's!

You can make it into ANY flavor you
desire, by switching out the pudding flavor.
For Example: Chocolate, Lemon,
White Chocolate, Cheesecake.....
Try it out and let me know
what your favorite flavor is.
Eclair Cake (Country Cream Puffs)
1 stick (8 TBSP.) Butter
1 C. Water
1 C. Flour
4 Eggland's Best Eggs

4 C. Milk
8 oz. Cream Cheese~softened
3 (3.5 oz) boxes Instant Vanilla Pudding
1 (12oz.) Cool Whip
Chocolate Syrup or Frosting
*If using frosting, heat so you can drizzle it*

Preheat oven to 400 F.
In a saucepan, heat butter and water 
to boiling over medium-high heat.
 Add flour and reduce heat to low.
 Cook and stir until it forms a ball. Remove from heat.
 Beat in eggs, one at a time, beating well after each egg.
Spread evenly  in bottom and up the sides 
of an ungreased 9x13 inch pan. 
Bake for 35 minutes. Cool completely.

To make the filling: Beat Cream cheese until smooth. 
Mix the pudding and milk together,
 chill for 10 minutes.
 Combine pudding, cream cheese with the pudding mix.

Melt half of the Frosting and spread over "shell".
 Finally evenly spread the pudding mixture,
  over the frosting.

Top with Cool whip, drizzle chocolate syrup/frosting
 over the top. Chill for 1 hour before serving.

Country Cooking Simplified,


Jane said...

UMMM! I have made a similar recipe. This is SO GOOD! :)

Joan@chocolateandmore said...

Oh my! Hubby adores Cream puffs, how easy this will be for me to make for him! Thanks for sharing.

The Better Baker said...

I love this cake. I have a friend who named it "Moon Cake" because of all the bumps...either way, it's yummy for the tummy. =)

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