Looking for a cool dessert to serve this summer? Eclair Torte is calling your name. A light and fluffy puff of goodness on the bottom, a smooth, creamy pudding in the center, topped with whipped cream and chocolate syrup. So tempting!
1 cup water
1/2 cup butter (do not substitute)
1/4 teaspoon salt
1 cup flour
1 (8 ounce) package cream cheese
2 (3 1/2 ounce) packages instant vanilla pudding
3 cups cold milk
1 (12 ounce) container Cool Whip
chocolate syrup for drizzling
In a small saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 400° for 30-35 minutes or until puffed and golden brown. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter.
In a large bowl, beat cream cheese until light. Add milk and pudding mix; beat until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers.
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