Eclair Cake

1 cup water

¼ tsp salt

½ cup butter

1 cup flour

4 eggs, beaten

Bring water, salt and butter to a boil. Add flour and remove from heat. Stir until the mixtures comes clean from the sides of the pan. Add eggs a little bit at a time stirring in before you add more. Put this mixture on a lightly oiled cookie sheet. Bake at 350◦ for 15 to 20 minutes. It should be golden brown with no doughy spots left. Cool.

Topping:

3 cups milk

2 small pkg instant vanilla or french vanilla

pudding

8 oz cream cheese

8 oz cool whip

Chocolate syrup

Mix milk, pudding, and cream cheese. Spread over crust. Spread cool whip over the pudding mix. Drizzle chocolate syrup over the cool whip. Chill for 1 hour in refrigerator. Cut and serve.