Eclair Torte

• 1 cup water
• 1/2 cup butter (do not substitute)
• 1/4 teaspoon salt
• 1 cup flour
• 4 eggs
• 1 (8 ounce) package cream cheese
• 2 (3 1/2 ounce) packages instant vanilla pudding
• 3 cups cold milk
• 1 (8 ounce) container Cool Whip
• chocolate syrup

1. Boil water, butter and salt in saucepan.
2. Add flour all at once; stir until smooth ball forms.
3. Remove from heat; let stand 5 minutes.
4. Add eggs one at a time.
5. Beat well with a wooden spoon after each one; beat until smooth.
6. Spread into a greased 9x13-inch pan.
7. Bake at 400u0b0F for 30-35 minutes until puffed and golden; cool completely.
8. In a mixing bowl, beat cream cheese, pudding and milk until smooth.
9. Spread over puff and refrigerate 20 minutes.
10. Spread Cool Whip.
11. Refrigerate.
12. Drizzle with syrup just before serving.
13. Keep in the fridge.

water, butter, salt, flour, eggs, cream cheese, instant vanilla pudding, cold milk, chocolate syrup

Taken from www.food.com/recipe/eclair-torte-19300 (may not work)