Sunday, September 9, 2012


Have you ever felt like you could never possibly do all that you need to? That you've clearly overextended yourself but you wouldn't dream of admitting it? Is it crazy to believe that you can do it all? Maybe not crazy, as long as you realize you don't have to.

"And now that you don't have to be perfect, you can be good." - John Steinbeck

Eclair Cake

1 cup all-purpose flour
1/2 cup butter (1-stick)
1/4 tsp salt
1 cup water
4 large eggs
2 pkgs. (3.4 oz) Vanilla Instant Pudding
2 1/2 cups cold milk
8 ounces cream cheese, softened (room temperature)
1 container (12 oz) Cool Whip
Chocolate syrup for drizzling

Preheat oven to 400 degrees. Bring the water, butter and salt to boil until butter is melted. Add the flour all at once and mix rapidly with a wooden spoon.

Remove from heat and stir until the mixture leaves the sides of pan and forms a ball. Add eggs, one at a time, beating thoroughly after each addition until completely smooth.

Spread in an ungreased 10- by 15-inch baking pan. Bake until golden brown, about 25-35 minutes.

Crust will puff up the sides of the pan while in the oven. When removed from the oven, prick bubbles with a fork. Let cool.

For filling, use an electric mixer to beat the pudding mix, milk and softened cream cheese together until thoroughly blended. Spread pudding mixture over the baked and cooled eclair crust. Spread Cool Whip over pudding mixture. Drizzle with chocolate syrup.

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