Chocolate Eclair Pie

FROM CYNDI'S KITCHEN CUPBOARD

Chocolate Eclair Pie
Serves Lots

This has got to be one of the most decadent desserts I have ever made.  It truly tastes like an éclair and is sooooooo easy to make and soooooo smooth going down. All that, and it's a low fat, low sugar option (well, as much as I could make it!)

Ingredients:

Cake:

• 1 cup water
• 1 stick of butter
• 1 cup flour
• 4 eggs.

Pudding:

• 2 small boxes of sugar-free instant vanilla pudding
• 1 8 oz. package of softened fat free cream cheese
• 3 cups milk.

Topping:

• 1 (8) ounce container of fat free cool whip ( you won't tell the difference with this dessert)
• Chocolate syrup (I like Hershey's dark chocolate!).

 To make the cake:

1. Preheat oven to 450 degrees.
2. Boil water and butter until melted.  Remove from heat and transfer to a large mixing bowl.
3. Add flour.  Beat until mixture leaves the side of the bowl.
4. Add eggs, one at a time, and beat with an electric mixer.
5. Grease a 9 x 13 pan with Pam and spread mixture into pan.
6. Bake at 450 degrees for 15 minutes.  Lower heat to 350 degrees and back for another 20 minutes (batter will rise up the side of the pan).  Cool.

 Pudding:

1. Combine pudding mix, cream cheese, and milk into a medium bowl.
2. Beat with an electric mixer until thickened.
3. Pour into cooled crust.

Topping:

1. Spread Cool Whip over the pudding.
2. Drizzle with chocolate syrup over the top.  Refrigerate.