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Eclair Torte

Ingredients
  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup flour
  • 4 eggs
  • 8 ounces cream cheese, softened
  • 2 packages (3.4 oz.ea.) instant vanilla pudding mix
  • 3 cups cold milk
  • 12 ounces frozen whipped topping, thawed
  • Chocolate syrup
Instructions

In a saucepan over med. heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand 5 min. add eggs, one at a time, beating well with a wooden spoon after each addition. Beat until smooth. Spread into a greased 13x9" baking pan. Bake at 400 degrees for 30-35 min. or until puffed and golden brown. Cool completely on wire rack. If desired, remove puff from pan and place on a serving platter. In a mixing bowl, beat cream cheese, pudding mix and milk until smooth. Spread over puff; refrigerate for 20 min. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. refrigerate leftovers.

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