I've NEVER, NEVER, EVER had someone NOT rave over this dessert. In fact, I've never NOT been contacted and asked for the recipe after taking this dessert somewhere. It is incredible. My friend Stacey first made it when we were all going through graduate school in Denver. This dessert is a dreamy concoction of creamy pudding, light and fluffy pastry and chocolate, need I say more? Now, if you aren't already sold, let me seal the deal. It is EASY and WHOLE WHEAT!!! I know...sounds impossible, huh. Well, this is the impossible that just became possible.
Chocolate Eclair Dessert
1 C water
1⁄2 C butter
3⁄4 C + 2 T sifted whole wheat flour (sift 2 times)
About an hour before making this dessert, get the cream cheese out and let it sit at room temperature for about an hour to soften. Preheat oven to 400 degrees. Bring water and butter to a boil in a sauce pan. Remove from heat and add whole wheat flour and stir until mixture leaves the sides of the pan and forms a ball. Add eggs, one at a time, stirring well after each addition. Spoon mixture onto a greased cookie sheet and spread very thin and evenly throughout the surface of the cookie sheet. Bake for 20-30 minutes, watching carefully, until crust is golden brown. Cool.
Mix the following: 8 oz. cream cheese (beat this until smooth then add the rest) 2 small (3.4 oz.) pkgs. instant vanilla pudding 3 C cold milk
Beat cream cheese/pudding mixture until the mixture thickens (about 2 minutes) and spread over cooled pastry crust. Top with: 12 oz. whipped topping
chocolate syrup (drizzle over the whole surface...over the whipped topping.) Refrigerate this dessert until ready to eat.