Éclair cake from Paris Bunko

Éclair Cake

Crust: ½ Cup butter

1 Cup flour

1 Cup water

¼ Teaspoon salt 

1 Tablespoon sugar

4 eggs

Melt butter on low heat. Add water and bring to boil. Take off burner. Add flour, salt, sugar and stir in to a soft ball. Cool 5 minutes. Add eggs one at a time and mix each one with fork. Spray “jelly roll” pan with cooking spray, and spread out mixture on pan. Bake 18-22 minutes at 400. Let crust cool to room temperature.

Filling: 

8oz cream cheese

2 small packages of vanilla instant pudding

3 Cups milk

Mix small amount of milk with cream cheese until creamy. Add pudding mix and rest of milk together with creamy cheese mixture. Use beater and mix together well. Spread over cooled crust (you may add bananas or strawberries on top of pudding). Cover with 8 oz Cool Whip. Drizzle with caramel or chocolate sauce. Refrigerate until ready to eat. 

Hot Fudge Sauce

2 C sugar

¼ C cocoa

¼ C Flour

¼ C butter

12 oz can evaporated milk

4 tsp. Vanilla

Mix sugar, cocoa, and flour in 2 quart saucepan. Add milk slowly while beating with a whisk. As mixture begins to heat, add butter. Bring to full boil, stirring constantly. Boil, stirring constantly for 4 1/2 minutes. Cool. Add vanilla.