Giant Eclair

Giant Eclair

Serves: 12-16

1 cup water
1/2 cup Crisco
1 cup flour
1 teaspoon salt
4 eggs, beaten
8 ounce. cream cheese, softened
2 cup milk
2 small package. instant french vanilla pudding
8 ounce. cool whip
1 cup powdered sugar
1 tablespoon cocoa
1 tablespoon butter

Boil water with Crisco. Add flour, & salt all at once, beat. Take off fire
Add to eggs, beat til smooth

Spread evenly in sheet cake pan (15 " x 10" x 1").

Bake 25 minutes in preheated 400 oven Cool.

Beat cream cheese with milk & pudding. Beat 2 minutes. Put in refrigerator
for 30 min. Spread on cooled pastry.

Top with cool whip

Mix powdered sugar, cocoa, & melted butter. Add enough milk for right
consistency for drizzling