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Eclair Cake

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.

Published by kar116s on