eclair cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup water1/2 cup I Can't Believe It's Not Butter1 cup all-purpose flour4 eggs1 8oz package philadelphia 1/3 less fat cream cheese4 cups 2% milk3 1oz packages jello instant vanilla pudding1 12oz container coolwhip-50% less fat4 tbsp hershey chocolate syrup
preheat oven to 400.
in a large, heavy saucepan, heat butter and water to boiling point over medium-high heat
add flour and reduce heat to low
cook and stir until it forms a ball and pulls away from the sides of the pan.
remove from heat and transfer to a large bowl
beat in eggs, one at a time, beating well after each egg.
spread in bottom and up sides of an ungreased 9x13 pan.
bake at 400 degrees for 35 minutes.
cool completely.
to make filling: in large bowl, combine cream cheese and milk and beat until smoothe.
add pudding mix and beat until thickened.
spread over cooled shell.
top with whipped topping and drizzle chocolate over the top
Serving Size: makes 24 2 inch pieces
Number of Servings: 24
Recipe submitted by SparkPeople user CAROLINAKIWI.
in a large, heavy saucepan, heat butter and water to boiling point over medium-high heat
add flour and reduce heat to low
cook and stir until it forms a ball and pulls away from the sides of the pan.
remove from heat and transfer to a large bowl
beat in eggs, one at a time, beating well after each egg.
spread in bottom and up sides of an ungreased 9x13 pan.
bake at 400 degrees for 35 minutes.
cool completely.
to make filling: in large bowl, combine cream cheese and milk and beat until smoothe.
add pudding mix and beat until thickened.
spread over cooled shell.
top with whipped topping and drizzle chocolate over the top
Serving Size: makes 24 2 inch pieces
Number of Servings: 24
Recipe submitted by SparkPeople user CAROLINAKIWI.
Nutritional Info Amount Per Serving
- Calories: 138.4
- Total Fat: 7.7 g
- Cholesterol: 39.1 mg
- Sodium: 250.7 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 0.2 g
- Protein: 3.6 g
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