Eclair Sheet Cake

1/2 cup butter, softened
1 cup flour
1 Tbsp. sugar
1 cup water
1/2 tsp. salt
4 eggs

Melt butter and water in saucepan and bring to boil. Remove from heat. Add flour, salt, sugar. Stir until a soft ball forms. cool 5 min. Add eggs one at a time and mix well with a fork. Spray large cookie sheet with cooking spray. Spread mixture on sheet. Bake at 400 degrees for 30 min. (I baked mine for 20 min.) The crust will have high and low spots, do not pop the air bubbles. Cool completely.

8 oz. cream cheese, softened
3 cups milk
2 small packages French vanilla pudding
12 oz. cool-whip
chocolate syrup or hot fudge

Mix a small amount of milk with the softened cream cheese. Add powdered pudding mixes and the rest of the milk. Mix well. Lightly add in the cool whip and mix. Spread over the crust. Just before serving, drizzle the chocolate syrup or hot fudge on top. Refrigerate until serving.

Variation: Instead of mixing the cool whip into the pudding mixture, spread it on top after spreading on the pudding mixture.

Variation: Use 8 x13 pan and bake at 400 degrees for 40 minutes.