Éclair Cake

Lynnda Cloutier


This recipe is from Pioneer Women

★★★★★ 3 votes


1 cup water
1/2 cup butter
1 cup flour
4 eggs, beaten
1 pkg. cream cheese, softened, 8 oz
3 cups milk
2 pkg. instant vanilla pudding mix,3 oz. each
8 oz. container frozen whipped topping, thawed
chocolate syrup


1Mix water and butter in pan; heat til boiling. Whisk in flour til smooth; remove from heat.
2Pour mixture into medium bowl; gradually blend in eggs
3Spread in greased 13 x 9 inch baking pan; bake at 350 for 30 minutes
4Remove from oven. Press baked crust down gently and set aside.
5With mixer on medium speed, beat together cream cheese, milk and dry pudding mixes for 2 minutes; spread over crust. Refrigerate til firm
6At serving time, spread with whipped topping; drizzle with chocolate syrup. Cut into squares.

About Éclair Cake

Course/Dish: Puddings