Sheet Eclairs

This is my MIL, Debbie's, recipe!  Super fun!  Thanks Deb!

1 cup water

1 cube butter or margarine

4 eggs

1 cup flour

pinch of salt

Bring water, salt and butter to a boil. Add flour and stir until mixed. Remove from heat and add one egg at a time and mix until no longer glossy (This can be difficult towards the end - don't give up. Work those arms muscles!  If necessary sprinkle some more flour.) Spread on a large greased cookie sheet. (The mixture can be sticky, so I put a little oil on my hands to help the process!)

Bake at 450 degrees for 10-15 minutes or until golden brown. Cool completely.

3 1/2 cups milk

1 - 8 oz cream cheese (softened)

2 small boxes of instant french vanilla pudding

1 medium carton of cool whip

Mix pudding with milk as directed (beat with mixer) and blend in softened cream cheese. Spread over the top of the cooled crust. Put in the fridge for a few minutes to let the pudding set.  Otherwise the Cool Whip may not spread as easy.  Put cool whip on the top. Drizzle chocolate frosting on top. (The below fudge frosting refrigerates very well. If you are lazy then you can use Hershey's chocolate, but note that it DOESN'T refrigerate well.)

Fudge Frosting:

1 square butter

4 Tbs cocoa

Melt together on low heat in a heavy sauce pan. Remove from heat and add 1 box powdered sugar. Then add milk until desired consistency and taste.