Eclair Torte

Name: Eclair Torte
Ingredients: 1 cup water; 1/2 cup butter; 1/4 teaspoon salt; 1 cup all-purpose flour; 4 large eggs; 1 package (8 ounces) cream cheese, softened; 3 cups cold milk; 2 packages (3.4 ounces each) instant vanilla pudding mix; 1 carton (12 ounces) frozen whipped topping, thawed; 2 to 3 tablespoons chocolate syrup

10 ingredients

4 steps

Ingredients

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 package (8 ounces) cream cheese, softened
3 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
2 to 3 tablespoons chocolate syrup

Directions

1

In a small saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2

Spread into a greased
3

. Bake at 400° until puffed and golden brown, 30-35 minutes. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter.
4

In a large bowl, beat cream cheese until light. Add milk and pudding mix; beat until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers.