No-Fuss Eclair Cake (Print Version)
# Ingredients:
01 -
1 cup water.
02 -
1/2 cup melted butter.
03 -
1 cup flour.
04 -
4 large eggs.
05 -
8 ounces softened cream cheese.
06 -
2 small boxes vanilla instant pudding.
07 -
2 cups heavy whipping cream.
08 -
1 cup Italian sweet cream coffee creamer.
09 -
8 ounces Cool Whip.
10 -
Chocolate syrup for drizzling.
# Instructions:
01 -
Heat oven to 400°F. Lightly grease 9x13 baking dish. Set Cool Whip out to thaw.
02 -
Boil butter and water, remove from heat, stir in flour. Add eggs one at a time, mixing well. Spread in pan and bake 25-30 minutes until golden.
03 -
Mix cream and creamer with pudding mix until thick. Combine with softened cream cheese until smooth. Chill thoroughly.
04 -
Spread filling over cooled crust. Top with Cool Whip and drizzle with chocolate syrup. Chill before serving.
# Notes:
01 -
Crust will puff up but settles when cooling.
02 -
Makes 12-15 servings.
03 -
Keep refrigerated.