Eclair Cake
Our family loves this dish and hasn't noticed how I've cut down on the sugar and fat content. Full of flavor and fun!
For the eclair crust:
1-cup water
1-stick of butter
1-cup of flour
4-Eggs
Filling:
2-3oz packages of sugarfree vanilla pudding
1-8oz package of light cream cheese
3-cups of low fat or skim milk
Topping:
1-9 oz container of light or fat free Cool Whip.
Fudge syrup of chocolate shavings.
Garnishments:
1-9 oz container of Cool Whip
1- Jar of fudge Topping
or
Chocolate shavings.
Enjoy.
About 1 hour, which includes the baking time on the crust.
Bowl
Measuring cups
Electric mixer
Whisk, Wooden Spoon and Spatula
9 X 12 glass baking pan.
For the crust:
Boil the water and butter together. Stir in four until well blended. Add one egg at a time, completely incorporating each one. Cool slightly. Spread evenly in a 9 X 12 glass baking dish. Bake at 400 for 30 minutes. Cool completely.
Cream together the cheese, pudding and milk. Pour evenly over the eclair crust.
Top the pudding mixture with the Cool Whip. Garnish
by drizzling fudge syrup over the top or sprinkle chocolate shavings on top.
Enjoy.
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