RECIPE CONTEST ENTRY BY SHARI COLLINS

SHARI SAYS, "This is my "Go To" dessert recipe for a crowd. It's also my "Go To" dessert for diabetics because I always make it with sugar free pudding. Remember, there is no sugar in the crust either! It's absolutely delicious and refreshing."

CHOCOLATE ECLAIR DESSERT


Serves: 12-15


Crust:

1 c. water

1/2 c. butter or margarine
1 c. flour

4 eggs
Filling:
1 lg. pkg. instant vanilla pudding (I use sugar free)

2 1/2 c. milk

8 oz. softened cream cheese


Topping:

1 med. container Cool Whip

Chocolate syrup



For crust: Bring water and butter to a boil. Remove from heat. Stir in flour. Add eggs, one at a time, beating after each one (with a wire whisk or mixer). Spread in greased jelly roll pan. Bake at 400 degrees for 15-20 minutes. Cool.


For filling: With an electric mixer, mix pudding with a little of the milk at a time (about 3/4 cup to begin with) and the SOFTENED cream cheese. When cream cheese is blended in well, add the rest of the milk and whip about a minute or two. Spread over crust. If crust has formed bubbles, take a knife and slit the bubble so the filling will lay on top of it.


For topping: Top with container of Cool Whip, spreading to cover. Refrigerate. When ready to serve, cut in squares and place on serving plate. Drizzle each plate with chocolate syrup. Make it pretty by drizzling all over the dessert AND place in a zig zag fashion. It's fun to let each person decorate their own piece.


RECIPE CONTEST ENTRY BY SHARI COLLINS