Giant Eclair Dessert

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup flour
• 1 teaspoon salt
• 4 eggs, beaten
• 8 ounces light cream cheese, softened
• 2 cups milk
• 2 (3 ounce) packages French vanilla instant pudding
• 8 ounces Cool Whip Lite
• 1 cup powdered sugar
• 1 tablespoon cocoa
• 1 tablespoon butter, melted
• milk

1. Preheat oven to 400 degrees.
2. Bring water and butter to a boil in a large sauce pan.
3. Add flour and salt all at once and beat.
4. Take off fire, add this mixture to the beaten eggs in a large bowl and beat until smooth.
5. Spread evenly in a 15x10x1" sheet pan.
6. Bake about 20/25 minutes.
7. Cool.
8. Beat cream cheese with the milk and pudding for 2 minutes.
9. Put in refrigerator for 20 minutes.
10. Spread mixture on cooled pastry.
11. Top with cool whip.
12. Mix powdered sugar, cocoa and melted butter.
13. Add enough milk for drizzling consistency and drizzle over top.
14. Store in the refrigerator.

water, unsalted butter, flour, salt, eggs, light cream cheese, milk, powdered sugar, cocoa, butter, milk

Taken from www.food.com/recipe/giant-eclair-dessert-325630 (may not work)