Eclair Cake
Ingredients for crust:
1 cup water
1/2 cup margarine
1/4 tsp salt
1 cup flour
4 eggs
Bring water, margarine and salt to a rapid boil. Remove from heat and add flour. Stir until it forms a ball. Beat in eggs one at a time. Spread into a greased and floured 9 x 13 pan. Bake at 400 for 40-50 minutes. Cool and cut in half lenghwise.
Filling:
2 small boxes of Instant Vanilla Pudding
2 1/4 cups milk
1 tsp vanilla
12 oz Cool Whip
Beat pudding, milk and vanilla until thick. Fold in Cool Whip. Spread on cooled bottom crust. Put top crust over filling.
Topping:
1/2 stick margarine
2 Tbs cocoa
1/4 cup milk
2 cups powdered sugar
Bring margarine, cocoa and milk to rapid boil. Remove from heat and add powdered sugar. Stir well. Drizzle over top crust when cooled but not set.
Refrigerate desssert at least 2 hours before serving
