2boxes3.4 Oz Instant French Vanilla Pudding(this is the small box)
12ozCool Whip
Fudge Sauce
8tbspButterSalted
4tbspCocoa Powder
3.5cupsPowdered Sugar
4tbspMilk
Instructions
Pastry Dough
Preheat your oven to 450 degrees.
Bring water, salt and butter to a boil. Add flour and stir until mixed.
Remove from heat and add one egg at a time and mix until no longer glossy. (see notes).
Once the eggs have been fully incorporated into the flour mixture, spread the pastry dough onto a greased 13"x9" Sheet Pan. (see notes)
Bake for 10-15 minutes or until the top is golden brown and puffy. Cool completely. As the dough cools it will flatten a little. That is normal. Don't be alarmed!
Pudding Filling & Cool Whip
Mix pudding with milk as directed on the pudding boxes (beat with mixer).
Once the pudding mixture is made, blend in the softened cream cheese.
Spread the pudding filling all over the top of the cooled crust. Put in the fridge for a few minutes to let the pudding set.
Top the pudding with the Cool Whip. Refrigerate while you prepare the chocolate sauce.
Chocolate Sauce
Melt together the butter and Cocoa Power on low heat in a heavy sauce pan on the stove.
When melted and combined, remove from the heat and add 3 ½ cups of powdered sugar. Then add 4-5 tablespoons of milk until desired consistency and taste.
Drizzle on top of the Cool Whip. Refrigerate until ready to serve. This dessert it meant to be served completely chilled.
*Note* This fudge sauce refrigerates very well. If you are lazy (like I am sometimes) then you can use Hershey's chocolate, but note that it DOES NOT refrigerate well. It will run all over the top of the Eclair Cake. If you opt to use Hershey's Chocolate, then I suggest you just have it on the side to be drizzled on pieces individually as they are served.
Video
Notes
* When adding the eggs (1 at a time) to the flour mixture, it can be difficult towards the end. But, don't give and just keep working those arm muscles! If you feel like the egg is no incorporating, you can sprinkle some flour into the mixture. But, just be aware that this process can be tiring!* When spreading the pastry dough onto the greased sheet pan, the mixture will be VERY stick. I always put a little bit of oil on my hands or even spray my hands with some cooking spray! That way the mixture won't stick to your hands and it will spread easier!