True to the Éclair--Cake

Stormy Stewart


This recipe is as simple, if not more simpler than the original Éclair recipe in the cookbook. It takes the recipe for the Éclair and instead of taking easy to prepare cream puff pastry and pipping strips of dough, you spread it in a 9x13 baking dish. How wonderful to take a tried and true recipe from Better Homes and Gardens and bringing it just a little up to date for the at home cook who want a great dessert but hasn't a lot of time on her hands. NOTE: The pudding can be switched out as well. At Christmas, I use eggnog in place of regular milk and sprinkle the top with a nutmeg

★★★★★ 3 votes
9x13 pan



1 stick
1 c
1 c
4 large


2 box
french vanilla instant pudding(3.4oz.)
8 oz
8oz. cream cheese
2 1/2 c


1 large
tub cool whip
chocolate syrup


1Preheat oven to 350ºF.

Spray a 9x13 baking dish lightly with cooking spray; set aside.

Bring to boil margarine and water in s small saucepan. While mixture comes to a boil beat together four eggs; set aside.

Remove from heat and with a wooden spoon stir in flour. Allow mixture to cool before gradually, with a wooden spoon, adding beaten eggs until smooth. (NOTE: I use my mixer on low, and this works out well for making this crust).

Spread mixture evenly into prepared baking dish and slightly up the sides. Bake at 350ºF for 25-30 minutes, until lightly browned. Remove from oven, cool on wire rack.

Meanwhile prepare filling by beating the cream cheese until smooth. Add 1/2 cup of the milk and continue to beat until smooth. Add two packages of instant pudding mix and milk, beat until thickened. Pour into completely cooled shell.

Top with whipped topping, drizzle with chocolate and caramel syrup. Using tin part of fork lightly touch drag through syrup to make top design. Remember a light touch is best!

Refrigerate at least two hours or overnight.

About this Recipe

Course/Dish: Cakes, Puddings, Chocolate
Other Tags: Quick & Easy, For Kids