Eclair Cake

Bottom
1 Cup boiling water
1 Stick Butter (½ Cup)
1 Cup Flour
4 Eggs

Bring the water and butter to a boil in a 2 quart pot. Remove from heat and with a hand mixer add flour. Then beat each egg in one at a time.

Spread onto a large cookie sheet (17½ x 11½), do not grease. It may look like it won't cover but keep working it until it does. It will cover the bottom. It will puff up.

In a preheated 400º oven bake for 20 minutes or until golden brown.

Cool completely!

Filling
8oz Softened Cream Cheese (room temp)
1 -6oz Pkg Instant Vanilla Pudding
1 -8oz Container of Cool Whip
3 Cups Milk
Hershey's Chocolate Syrup

Cream together cream cheese, pudding mix and milk until it starts to thicken.

Spread mixture to cooled Eclair Bottom.
Spread Cool Whip on top of filling.
Drizzle top with Chocolate Syrup.

Chill for at least 2 hours.

Slice and serve.