A giant eclair, baked in a 9x13 inch pan and filled with a cream cheese pudding mixture.
INGREDIENTS (for 1 servings):
- 1/2 cup margarine
- 1 cup water
- 1 cup all-purpose flour
- 4 eggs
- 1 (8 ounce) package cream cheese
- 3 cups milk
- 2 (3 ounce) packages instant vanilla pudding mix
- 1 (16 ounce) package frozen whipped topping, thawed
- 1/4 cup chocolate syrup
- 1 cup sliced almonds
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x13 inch pan.
In a saucepan or in the microwave, bring water and margarine to a boil. Mix in the flour, then beat in the eggs, one at a time. Spread mixture in the prepared pan, then bake for 25 minutes. Press down any large bubbles with a wooden spoon. Cool cream puff before filling.
For the filling: Beat the cream cheese until fluffy. Stir in the milk and pudding mix. Beat until mixture is thick, then spread over cream puff. Top with whipped topping, drizzle with chocolate syrup and sprinkle with almonds. Refrigerate 24 hours before serving.