Eclair Cake

This is a great 'cold' cake for those hot summer nights.

Eclair Cake
Recipe from Sandy Bishop

DOUGH:
1 c. water
1 stick butter
1 c. flour
1/4 tsp. salt
4 eggs

Boil water and butter.  Add salt and flour.
Stir until dough leaves the sides of the pan.
Cool slightly.
Add eggs, 1 at a time, stirring after each one.
Spread onto greased jelly roll pan or large cookie sheet.
Bake at 400 for 25-30 minutes, checking periodically to break bubbles with a fork.
Remove from oven and cool.

FILLING:
2 small pkgs. (or 1 large) instant vanilla pudding
1 pkg. cream cheese, softened
2 c. cold milk
12 oz. cool whip

Mix cream cheese, vanilla pudding and milk for 15 minutes, until smooth, alternating pudding and milk slowly.
Put pudding mixture on crust, and let set for 10 minutes in fridge.
Spread cool whip on top of pudding.
Drizzle with Icing.

ICING:
1/4 c. milk chocolate chips
1/2 Tbsp. butter
1/2 c. powdered sugar
1 Tbsp. + milk

Melt chips and butter.
Add sugar and milk, till drizzling consistency.

Store leftovers in fridge.
** This is also delicious with fresh fruit on top instead of the chocolate icing.