Carol's Cooks

Chocolate Eclair Cake (A light desert, but fills the sweet tooth)

Crust:                                                                Filling:
1 cup water                                                       8 oz. cream cheese
1/2 cup butter                                                   3 cups milk
1 cup flour                                                        1 lg box vanilla instant pudding
4 large eggs                                                      1 cup whip cream or cool whip

Chocolate Syrup

Preheat oven to 400.  Lightly grease 9X13 glass pan.  Crust: in a sauce pan melt butter in water and boil(I did this step in the microwave).  Remove from heat.  Stir in flour, then slowly stir in eggs.  Pour in glass pan and cover bottom and sides.  Bake 25-35 minutes.  Don't over bake.  Filling:  whip cream cheese till mixed and soft, also whip cream and mix the two together.  Make pudding with the milk then also mix with creams.  Cool in fridge, it should be fairly thick.  Pour filling into cooled crust and drizzle with chocolate syrup or strawberry Jam.
I like to add cut bananas to my filling.  I bet any type of fresh fruit would be good on top or mixed in.  You can also dob with sweetened whip cream on top.  I used a couple glass pie pans for my crust because mom doesn't own a 9X13 glass pan.  I also just used a small box of pudding and cut the milk in half but added a prepared pudding cup cause I didn't have a large box. Also cut down on the creams a bit.  Seemed to be plenty of filling.  I wouldn't doubt if the small box would be plenty if you're not a huge pudding fan.  Karen Naylor calls this moon cake cause it bubbles so much while cooking and the kids love to sit and watch it in the oven.