Give these a try, soon!

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Éclair Squares

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*Note: Don’t make this recipe too far in advance or the crust will get soggy

Crust:

1 cup water

½ cup butter

1 cup flour

4 eggs

Bring water and butter to a boil.  Stir in flour until mixture pulls away from the edge of the pan.  Remove from heat. Beat in eggs one at a time, beating well between each addition.  Spray a jelly roll pan (12” x 17”) with Pam.  Press crust mixture evenly in bottom of pan.  (Note: buttering your fingertips helps. The crust will be thin, but will “puff” when it bakes).  Bake at 400 degrees for 23 minutes.  Cool.

Filling:

4 oz. cream cheese

2 Tablespoons milk

1 small package instant vanilla pudding

1 ½ cup milk (2% or whole)

1 cup whipping cream, whipped and sweetened

Beat softened cream cheese and 2 T. milk together and set aside.  Beat pudding mix and 1 ½ cup milk together until pudding thickens.  Beat pudding into cream cheese and milk mixture.  Fold in whipped cream.  Spread over cooled crust. 

Topping:
Either make this frosting or use

1 bottle Magic Shell topping

The frosting is:

Melt and after cooled for a few minutes, pour/spread over top of cracker layer:

 3 squares of baking chocolate
3 Tablespoon butter
2 Tablespoon karo syrup
2 Tablespoon vanilla
Remove from heat and add
3 Tablespoon milk
1 1/2(+) cups of powdered sugar

Drizzle the frosting or Magic Shell over top in a criss-cross pattern.  Chill until ready to serve.