Coffee and Dessert

Even after the holidays a good meal should be followed by a great dessert. My sister has been making this one for many years. Light, delicious and hard to resist even after a big meal. Hope you enjoy it as much as we do!

Chocolate Éclair Pie
 
Crust:
1 stick of Butter
1 cup Water
1 cup Flour
4 Eggs (room temperature)
 
Filling:
2 packages Instant Vanilla Pudding
2-1/2 cups Milk
1 (8 oz.) package Cream Cheese
 
Topping:
1 (1 oz.) square Unsweetened Chocolate
2 Tablespoons Water
1 teaspoon Butter
1 cup Confectioners Sugar
1 large container Cool Whip
1 jar Cherries (or sliced strawberries)
 
Crust: Preheat oven to 425 degrees. Melt 1 stick butter in 1 cup water. Mix in 1 cup flour; let set 10 minutes. Beat in 4 eggs, one at a time. Spread onto greased cookie sheet. Bake at 425 degrees for 15 minutes. Cool.
 
Filling: Mix 2 packages pudding and 2 cups milk. In another bowl mix cream cheese and 1/2 cup milk. Blend two bowls together. Spread over crust. Top with Cool Whip.
 
Topping: Melt chocolate and 1 teaspoon butter. Add 1 cup confectioners sugar. Add water until smooth. Drizzle over Cool Whip. Top with cherries or sliced strawberries. May also top with chopped nuts.
 

 
 


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