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.

French Custard

This custard is good for cream puffs, eclairs...etc. Enjoy!! By the way, to my loving aunt Lina, please forgive me for posting this yummy custard on my blog. My sweet mom made me do it. So if you read this, please smile and know that I love you.

By auntie Lina

Custard Cream:
Ingredients
1 cup of heavy cream
1 bean of vanilla
6 egg yolks
1/2 cup sugar
3 Tbs. cornstarch

Directions:
Mix well heavy cream, vanilla, sugar & cornstarch on medium heat. Keep the cream mixture warm and not boiling. In a separate bowl, add the egg yolks. Pour the warm cream mixture into the egg yolks, stir it well then return the cream mixture back into the pot and unto the stove. Continually stir the cream mixture until it becomes hard like custard.