From the kitchen of Kay Putano
Crust
In a saucepan, over med- high heat, bring to a boil:
1 c water
1/2 c margarine
Reduce to low heat.
Stir in:
1 c flour
Stir until it forms a ball.
Remove from heat.
Either let cool slightly, or move quickly so the eggs don’t cook in the next step.
Add, one at a time:
4 eggs
Mix well after each egg.
Using fingers, spread in an ungreased 13 x 9 pan.
If too sticky to spread, wet fingers with water.
Re-wet fingers as dough starts to stick again.
Bake @ 400 for 20 minutes or until golden.
Cool completely.
Press down any air bubbles.
Filling
Beat until smooth:
8 oz cream cheese
On low, slowly add:
1/4 c milk
If you add the milk all at once it’ll be lumpy, if it’s on high it’ll splatter.
Scrape the sides of the bowl.
Add:
large box vanilla pudding/ custard
Mix on low, slowly adding:
2 3/4 c milk
Occasionally scrape the sides of the bowl.
Continue until all milk is added.
Spread on cooled crust.
Just before serving, spread with:
8 oz tub Cool Whip
Drizzle with:
chocolate syrup
Keep refrigerated.
NOTES
- This recipe was submitted twice to The Family Cookbook. Aunt Kay calls it Cream Puff Cake, Lisa calls it Eclair Cake. Both recipes are identical.
