Chocolate Eclair Dessert Recipe

Picture me in college. My roommates decided to be more social than me one night and went to a dessert party. I can't remember why I didn't go--must have been either a really good reason or a super lame reason because I rarely missed a dessert night with my roommates in college. Let's just leave it at that. Anyway, they came home and said, "Whitney--there was this really good dessert there, and she gave us the recipe", and then proceeded to tell me about this chocolate eclair dessert bar thing which they had. Well, I took the recipe, put it in my file, and pulled it out tonight (probably at least 5 years later)! It turned out well, and I thought I'd share. (PS: this picture is not of this dessert exactly, but it looks kind of like it, and it looks good, and I wouldn't be able to take this good of a picture of food.) Anyways, here you go--it's yummy!

Chocolate Eclair Dessert

• Bring 1 cup water and 1/2 cup butter to a boil in a saucepan.
• Once they are combined and boiled, briskly stir in 1 cup flour, then remove from heat.
• Stir to make sure all the flour is combined
• Beat in (i used a hand mixer just right there in the saucepan) 4 eggs, one at a time.
• Once it's all combined, spread that in a greased jelly roll pan. Mine didn't go completely to the edges. It's pretty thin.
• Bake at 400 for 25 minutes. Let cool completely. (This completes the bottom layer. Can be done ahead of time)
• 
  
• Combine 4 ounces cream cheese (softened), and 2 Tbsp milk.
• Then add 1 small package vanilla instant pudding mix and 1 1/2 cups milk.
• Fold in 8 ounces of softened cool whip.
• It may seem runny at first, but it gets thick as the pudding settles. Pour this mixture over the cooled crust, and spread to the edges.
• Drizzle a bottle of Hershey's Magic Shell over the top (won't cover completely).
• Refrigerate until ready to serve, and cut into squares to serve.
• Enjoy!