Vanilla Eclair Cake

Pre-heat the oven to 400 degrees. Grease (lightly) a 9 X 13 baking dish. Set the Cool Whip out to thaw.

In a medium saucepan, melt the butter in water, and bring to a boil.

Remove from heat, and stir in the flour. Add one egg at a time, and mix well before adding the next.

When all eggs have been added, blend well, and then spread the dough mixture into the 9 X 13 dish, covering the bottom and sides evenly.

Bake for 25 to 30 minutes, or until crust is golden brown. Make sure not to bake the crust too long. Remove from oven and let cool. Crust will have puffed up in places, but don't push them down, it will settle as it cools, and the filling is added.

To make the filling, place the cream cheese in the mixing bowl of a stand mixer.

In a separate bowl, whisk the pudding mix with the heavy cream for 2 to 3 minutes, and place in the refrigerator until thick.

When pudding is set (thick) slowly add it to the mixing bowl, and mix it with the cream cheese, until smooth and creamy.

Place the filling mix in the refrigerator to completely chill.

When the crust has cooled completely, pour filling on top of crust.

Add the Cool Whip on top of the filling, and drizzle with the chocolate syrup.

Place the dessert back in the refrigerator to chill before serving.

Serve, and Enjoy!Makes approximately 12 to 15 servings (depending on how big the pieces are cut)