Eclair Cake

This recipe also came from my sister in law, Jamie. She makes the best desserts!

Eclair Cake

Crust:
1 stick butter
1 cup water
1 cup flour
4 eggs
1/4 teaspoon salt

Pudding Filling:
2 packages instant vanilla pudding
8 oz cream cheese, softened
2 1/2 cups cold milk

Cream Filling:
1 quart heavy cream
sugar
vanilla

Topping:
1/2 cup chocolate chips
1 cup powdered sugar
2 Tablespoons butter
1+/- Tablespoon milk

Crust:  Bring water and butter to a boil until butter melts. Remove from heat and add flour and salt. Beat until it forms a ball. Add eggs, one at a time, beating well after each addition. Spread onto a greased cookie sheet. Bake at 400 degrees for 20 to 25 minutes. The crust will be light brown and may have large bubbles. Pierce with a fork to break bubbles and let crust cool.

Pudding Filling: Beat cream cheese until smooth. Add pudding and milk and beat until thickened and very smooth. (this will take a while...like 5 minutes or more.) Spread mixture onto crust.

Cream Filling: Beat heavy cream to make whipped cream. Sweeten with sugar and vanilla. Spread whipped cream on top of pudding filling.

Topping: Melt chocolate chips and butter together. Add powdered sugar and milk. Add additional milk as needed to make a thin glaze. Drizzle on top of cake. Refrigerate until ready to serve.

Just as a fair warning...this cake is like crack. You can't stop eating it. Everyone who has had it has loved it. Thanks Jamie for the awesome recipe! Enjoy!