I’ve been slaving away in the kitchen today! Goodness! Not only did I whip up this crowd-pleaser dessert to share with you all, today is the hubby’s birthday! I told him yesterday I’d make him Pork Barbacoa for dinner and then later he requested I make a pie (a new family tradition — pie instead of cake). Busy, busy to say the least.
I decided I wanted to share this quick, childhood dessert with you last week and for some weird reason, my week got away from me and I wasn’t sure it would happen. When it finally came down to it though, I thought, “What the heck. It’s only one more thing to cook and it doesn’t take long.” Growing up this dessert was one of our go-to, easy dessert recipes. It always was, and still is, a HUGE hit whenever we share it with others. And because we don’t need a million desserts sitting around the house, I think I will share it with my neighbor who has saved me a time or two the last couple of weeks. Win-win!
Here’s what you will need:
1 cup water
1/2 cup butter
1 cup flour
2 small boxes of instant vanilla pudding
3 cups cold milk
8 oz. cream cheese
12 oz. cool whip
Hershey’s chocolate syrup
To start off, you’ll place the water and butter in a pan and bring to a boil.
After it comes to a boil, take it off the heat and stir in the flour until it starts to pull from the sides of the pan.
Then one at a time, add the eggs until each one is completely mixed in.
Spread the pastry dough onto the cookie sheet. Place in oven at 400 degrees for 25 to 30 minutes or golden in color.
While the puff pastry is cooking, add the pudding and milk into a bowl and mix well. Then add the cream cheese. FYI: I discovered that if I use the wire whisk attachments for my hand mixer the cream cheese mixes in a lot better. You’ll still have lumps of cream cheese but it gets most of them out and it’s far better than doing it by hand.
Once the puff pastry is golden in color, take out of the oven and allow it to completely cool.
Now comes the layering part. Once cooled, spread the pudding mixture on top of the pastry. Then spread the cool whip on top of the pudding mixture.
There’s two ways to do the chocolate syrup. You can either drizzle the chocolate over the eclair before you cut it and serve or you can have the syrup set aside and let people add their own. I usually go with the latter since I have found some people don’t like chocolate (What?! How could it be?!) and it seems if, for some crazy reason you have leftovers, the chocolate seeps into the cool whip and it just doesn’t look as good the second time around.
Printable Recipe Card: Cookie Sheet Eclairs