Eclair Cake

By Cherrill Anderson
Puff pastry layer:
1/2 c. butter or margarine
1 c. water
1 c flour
1/4 tsp salt
4 eggs

Pudding Mixture:
8 oz. cream cheese
2 small boxes instant vanilla pudding
3 c milk
12 oz. carton whipped topping
Chocolate topping
Chopped nuts (optional)

Crust: Melt butter or margarine, add water. Heat to boiling and add
flour and salt. Mix well until forms a soft ball. Add the 4 eggs one at a
time. Spread on a large cookie sheet (13 X 17 inches). Bake at
400 degrees for 20 to 25 minutes.

Pudding: Soften the cream cheese with a little milk. Add pudding
and the remainder of the milk. Mix together. Spread on the cooled
crust. Spread the carton of whipped topping on pudding layer.
Drizzle chocolate topping on cream layer. Chooped nuts also can
be sprinkled on top if you desire.

You can also use other flavors of pudding: chocolate with
chocolate cook whip is good if you are a chocoholic like me.