From the kitchen of Karen.
A nice summer cake favorite; tastes very much like an eclair, only in a pan.
- 1 cup water
- ½ cup butter
- 1 cup flour
- 4 eggs
- 12 oz. cream cheese, softened
- 4 ½ cup milk, not skim
- 3 pkgs.(4 serving size) vanilla instant pudding
- 8 oz. cool whip
- Hershey syrup for topping
- slivered almonds(optional)
Preheat oven to 400 degrees. Place water in medium saucepan; heat until moderately hot. Reduce heat to low, add butter and melt. Remove pan from heat and add flour and beat lightly. Add eggs, one at a time-beating well after each addition. Spread in bottom of a lightly greased 10 x15 baking pan.
Bake for 20 -25 mins, or until golden brown; let cool then transfer to a serving platter.(you may also leave in pan)
Meanwhile, place cream cheese in a large bowl and beat; then add vanilla pudding mix and milk and beat about 2 mins. or until thick; spread over crust. Refrigerate 1 hour to set. Spread top with cool whip then drizzle with hershey syrup, garnish with slivered almonds if desired.