Eclair Refrigerator Cake Recipe

UntitledYummy! Simple and very elegant!

Chocolate Eclair Cake

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eclair

Chocolate Eclair Cake

dChocolate Eclair Cake!!!
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:
~Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.

~Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.

~Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).

~Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup.

Strawberry Valentines Day Chex Mix

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Strawberry Valentines Chex Mix

Ingredients

6 cups Rice Chex cereal
1 bag of white chocolate baking chips {12 oz}
1 box of Strawberry Creme Jell-O Pudding {make sure you use pudding!! Gelatin does not have the same effect, trust me!}
Valentines M&M’s, sprinkles, food coloring- whatever you’d like to make them more festive!

Measure out 6 cups of Chex into a large bowl.

Dump white chocolate chips into a glass dish. Microwave for 1 minute. Remove and stir gently.

Return to the microwave and melt for an additional 30 seconds. Stir. Microwave another 30 seconds and even though the chips still hold their shape, once you stir it, you’ll see that they are in fact melted!

You can add about 1-2 tsp of shortening to the chips and it will help the consistency be slightly thinner and smoother. It’s easier to cover the cereal when you use a little shortening, however it’s optional.

Note: Microwave times will vary. I have a 1500 watt microwave, so this is what worked for me. If your microwave is less powerful, you will have to increase the times. Go slowly. You don’t want to seize the chocolate. In my experience, the chocolate is always done before I think it is. If it’s nearly melted, just let it sit on the counter for a minute or two and stir again- chances are the heat from the mixture itself is enough to melt the chips the rest of the way.

Add 4 TBSP of the strawberry creme pudding into the white chocolate and stir gently until smooth. You can also add a bit of food coloring if you’d like. Since you added the pudding, it tastes like strawberry, but it doesn’t actually add any color.

I opted to divide mine, making most of it pink, but leaving some white.

Dump the chocolate mixture over the Chex cereal and stir gently until the cereal is coated in chocolate.

Add any Valentines candy, sprinkles, etc.

Lay out on pieces of wax paper to cool and solidify. I found the M&M’s looked better if you sprinkled them on top, once the mixture is laid out to cool. The candy sticks to the Chex cereal but it doesn’t get coated so you can still see the colors.

Shared from Everything Holiday on FaceBook!

Caramel & Chocolate Creme Pie

Ingredients:

18 OREO Cookies, finely crushed (about 1-1/2 cups)
3 Tbsp.  butter, melted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp.  caramel ice cream topping
1 cup thawed COOL WHIP Whipped Topping
1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
1-1/2 cups cold milk
Directions:

COMBINE cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Refrigerate until ready to use.

MIX cream cheese and caramel topping in medium bowl until well blended. Gently stir in COOL WHIP; spread onto bottom of crust.

BEAT pudding mix and milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 3 hours.