Eclair Pan Dessert

Some call this "Cream Puff Dessert".

Honestly, the FIRST time I tasted this dessert, I hesitated before getting the recipe!!!  Why?  Well, because it was just THAT good--  I was afraid to have it around for fear of being toooooooo tempted to enjoy one serving after the other.  Yes, ... it is a great tasting dessert.  It "goes down" way too easily and smoothly!!!!!

INGREDIENTS:

• 1 cup water
• 1/2 cup (or one stick) butter
• 1 cup all-purpose flour
• 4 eggs

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• 8 ounces cream cheese, softened to room temperature.
• 1/2 cup milk

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• 3.4 ounce box of INSTANT French Vanilla Pudding*
• Another 1 and 1/2 cups of milk

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• 8 ounces whipped topping, defrosted (whipped cream, or something like Cool Whip)
• Chocolate OR Hot Fudge topping to be drizzled over top before serving.  (I used Caramel topping, and I think I liked it better.)

DIRECTIONS:

• Preheat oven to 400-degrees F.  Lightly coat a 13 x 9-inch baking pan with a non-stick cooking spray.

Making the Cream Puff Pastry:

1. Add the butter to the water in a heavy saucepan and place over MEDIUM heat.  Cook until the butter has melted and then bring the mixture to a boil.  Remove the pan from the heat and use a wooden spoon to stir in the flour until the mixture pulls away from the sides of the pan and forms a soft ball.
2. Transfer the dough to a large mixing bowl and let it rest for about 5 minutes to cool slightly.  
3. Add eggs one at a time, mixing thoroughly with an electric mixer in between additions.  
4. Once all four eggs have been added, continue to mix for a minute or two or until the mixture is smooth.  
5. Transfer the dough to the prepared baking pan.  Spread the sticky dough out evenly over the bottom of the prepared baking dish.  To make it easier, spray the backside of an offset spatula with non-stick cooking spray and use it to spread the dough.
6. Bake for 20-23 minutes or until puffed up the sides of the pan and golden brown.  
7. Remove from the oven and cool completely.

Making the filling:

1. Place softened cream cheese in a large mixing bowl and beat it for about a minute to make it smooth-- then add 1/2 cup milk  and beat thoroughly with an electric mixer until the mixture is mixed well.  IF there are small bits of cream cheese that don't completely incorporate, it's okay.  Just beat the mixture so that it is as smooth as possible (starting with room temperature cream cheese will make this step SO much easier).  
2. Add 1 and 1/2 cups milk and the pudding mix-- beat again for several minutes on high speed until thickened.  
3. Spread the pudding mixture over the completely cooled crust. 
4. Spread the whipped topping over the pudding mixture-- use an offset spatula or the back of a spoon to smooth it out.  
5. Chill for about two hours, or overnight.  But, if you chill it overnight, the crust will become "damp" and also be "tougher".
6. Drizzle with thin streams of chocolate sauce or hot fudge or caramel topping.
7. Serve. (Refrigerate any left-over dessert.)

EXTRA NOTES:

* IF you can't find French Vanilla Pudding you can use regular instant vanilla pudding and add 1/2 teaspoon vanilla extract.  It is also good prepared with a variety of different flavored instant puddings-- Cheesecake, White Chocolate, or Coconut Cream are good choices.