Recipe 1349 - Cream Cheese Eclair Cake
Recipe 1349 - Cream Cheese Eclair Cake
(by Shirley McNevich)
Crust: 1 cup water; 1/2 cup Parkay margarine; 1 cup flour; 4 eggs
Filling: 1 - 6oz. box Jell-O vanilla instant pudding; 2 1/2 cups milk; 1 -
8oz. Philadelphia cream cheese (softened)
Topping: 1 - 8oz. Cool Whip (thawed); Hershey's chocolate syrup for
drizzling; maraschino cherries; chopped nuts
In a saucepan over medium heat add water and margarine--stir and
bring to a boil. Add flour--stir quickly until it forms a ball--remove
saucepan from heat. Add first egg to ball--stir quickly. Add second
egg--stir quickly. Add third egg--stir quickly. Add fourth egg--stir
quickly. Spread the mixture on to the bottom of a greased 10 x 15
baking pan. Bake at 400 degrees for 30 minutes. Cool crust
completely--set aside. In a mixer add milk and pudding mix--beat. Add
cream cheese--beat. Spread cream cheese mixture on to the cooled
crust. Spread the Cool Whip over the top. Drizzle the top with
chocolate sauce and sprinkle chopped nuts over the top. Drain the
cherries, cut them in half and pat them dry with paper towels. Arrange
cherries on the top.
Continue to:
Other Recipes:
- 1427 - Apple Pie Cheesecake
- 1362 - Springform Turtle Cheesecake
- 1276 - Quick Frosting/Icing
- 1345 - Crock Pot Fiesta Casserole
- 1466 - Ginger Cupcakes
- 1390 - Tutti Frutti Lemon Dessert
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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