Susie's Leaning Tower of Chocolate for 2004 November 11

Éclair Cake
Crust:					Filling:
½ c. margarine				2 small or one large package French vanilla pudding
½ t. salt				1 8 ounce package cream cheese, softened
1 c. water				3 c. milk
1 c. flour					
4 eggs.

Topping:
1 package Cool Whip
Chocolate syrup

Heat water, margarine and salt until boiling. Remove from heat and add flour.  Stir until mixture pulls away from sides. Add eggs, one at a time and beating well between each.  Spread on a greased jelly roll pan and bake at 400 for 15-20 minutes. Poke bubbles with a fork while baking.

Beat cream cheese until smooth. Add pudding and milk.  Beat until blended; mixture may be lumpy.

Spread filling over cooled crust.  Top with Cool Whip and drizzle with chocolate syrup.