Eclair Dessert

This recipe always brings raves and it is easy and can be made ahead.  It also serves a lot of people.  I have my sister to thank for it, but I've modified it to fit my pan.  I use a heavy duty baking sheet that measures 12 x 17 inches.

Éclair Dessert   (Natalie)
For crust: Place in saucepan

1 c. margarine
½ tsp. salt
1 c. water

Boil, then stir in 1 c. flour and stir until it boils. Cool and add 4 well beaten eggs. Spread onto greased cookie sheet and bake at 400 for 25-30 min. Cool

Filling:

8 oz. cream cheese, softened
3 small puddings (vanilla or chocolate, lemon might be good too)
3 ¾ c. milk
4 Tbsp. sugar
1 ½ tsp. vanilla

Place cream cheese in 2 qt. mixing bowl and beat with a mixer until smooth, add milk a bit at a time, beating to maintain smooth texture, then add puddings, sugar and vanilla. Spread over cooled crust and chill. Before serving, top with 1 (8 oz.) container cool whip and garnish with chocolate curls.  If you are travelling with this, place plastic wrap directly on the pudding layer, then remove and add the cool whip just before serving.

Notes: I use margarine in this.  If you want to use butter, cut it to 1/2 cup.
Jenny