I saw the recipe for this eclair cake over at It’s a Keeper last week. I bookmark recipes like crazy, some live on my browser as tabs for months before I leave them to the fate of the ridiculously named “to make soon” folder in my bookmarks. But this one called to me and I’m so glad I did because it was fantastic.
The musicmaker and I don’t usually agree on desserts but we both really enjoyed this, as did my mom and the naughties who helped me make it. I think this would be perfect for entertaining as it’s pretty simple, looks fancy and really does appeal to various tastes. The bottom is like a cream puff crust and then comes a layer of yummy custard and finally cream and drizzle. Seriously the texture is and flavor is so perfect.
- 1 cup all-purpose flour
- 1/2 cup salted butter (if you use unsalted butter add 1/4 tsp salt)
- 1 cup water
- 4 large eggs
- 2 pkgs. (3.4 oz) Vanilla Instant Pudding
- 2 1/2 cups milk
- 8 ounces cream cheese, softened
- 1 container (8 oz) Cool Whip
- Chocolate fudge ice cream topping drizzling
- Bring cream cheese to room temp (you’ll have about an hour from when you start the recipe to when you’ll be ready to use this so this will take a couple hours so try to think ahead or you can just wait a little longer)
- Preheat oven to 400 F
- Bring butter and water to a boil. Remove from heat.
- With a wooden spoon stir in flour it will ball. (you’ll need the strength of the wooden spoon I tried to rebel and had to switch)
- Stir in eggs one at a time. Wait until the egg is fully combined before adding the next egg. stir fast so the eggs don’t cook.
- Spread into a 10×15 inch pan (I like jelly roll pans). We kind of had to spread and pat this was slightly annoying but totally worth it.
- Bake for 35 minutes at 400 F. Allow to cool.
- If your cool whip is frozen bring it out to thaw.
- When you’re ready (crust cooled, cool whip thawed and cream cheese softened) use a mixer whip the cream cheese. Then add the pudding mix and milk.
- Spread the pudding mixture over the crust.
- Spread the cool whip on top (I only used about 2/3 of the 8oz container and I liked those proportions)
- Drizzle chocolate fudge ice cream topping over when you’re ready to serve.