Cream Puff Pastry or Éclair Cake

Puff Pastry Layer:
1 cup water
1/4 cup Crisco shortening
1/4 cup butter
1 cup flour
4 eggs

Filling:
3 cups milk
2 (3.4 oz.) pkgs. instant vanilla pudding mix
8 oz. Philadelphia original cream cheese, room temperature

Topping:
12 oz. container Cool Whip Frosting:

Frosting (Drizzle in square patterns):
2 tablespoons Hershey's cocoa
2 tablespoons butter
1/2 teaspoon vanilla
1 cup confectioners sugar
milk (enough for drizzling consistency)

In a medium-size saucepan, over medium heat, bring water, Crisco, and butter to a boil.  Immediately add flour and take off heat.  Stir in one egg at a time (adding eggs all at once will make mixture slimy and hard to mix).  Spread puff pastry batter on a 10x15x1-inch cookie sheet.  Bake in 350 degree oven for 25 to 30 minutes or until lightly browned.  Cool.

In a large mixing bowl, mix milk and pudding mix until thick.  Mix in cream cheese until smooth.  Spread on cooled puff pastry base.  Top with Cool Whip.  Refrigerate.

Melt butter and stir in cocoa and vanilla.  Add confectioners sugar and enough milk to make of drizzling consistency.  Drizzle square patterns on top of the Cool Whip.  Refrigerate.  Cut into squares to serve.

Joanne Blecha