Saturday, March 15, 2014

Giant Eclair


I made this one Saturday night to take to church the next day.  I put it in my garage refrigerator over night, only to find out that the fridge wasn't cooling right.  This tasted great, but never totally set up.  We ended up taking donuts to church.  Time for a new 2nd refrigerator!

GIANT ÉCLAIR

candykisses  taste of home bb

1 cup water
1/2 cup Crisco
1 cup flour
1 teaspoon salt
4 eggs, beaten
8 oz. cream cheese, softened
2 cup milk
2 small pkg. instant french vanilla pudding
8 oz. cool whip
1 cup powdered sugar
1 tablespoon cocoa
1 tablespoon butter
milk

Boil water with Crisco. Add flour, & salt all at once, beat.  Take off stove.  Add to eggs and  beat until  smooth.

Spread evenly in sheet cake pan (15 " x 10" x 1").

Bake 25 minutes in a 400degree oven. Cool.

Beat cream cheese with milk and pudding. Beat 2 min. Put in refrigerator for 30 min. Spread on cooled pastry. Top with cool whip.

Mix powdered sugar, cocoa, and melted butter. Add enough milk for right consistency for drizzling.  Drizzle over top.  Refrigerate until serving.

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