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Chocolate Eclair Torte

Preheat oven to 425 degrees.

Crust: 
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs

Bring water to a boil, add butter to melt.
Add flour all at once and stir vigorously with a wooden spoon until mixture leaves sides of pan in a clump.
Remove from heat and add eggs, one at a time, beating vigorously after each addition.
Spread mixture evenly over a greased and floured jelly roll (11X15") pan.
Bake about 30 to 40 minutes.
When cool, gently press down bumps so you have an even surface for filling.

Filling:
2 small packages (3 oz.) instant french vanilla pudding
1 tsp. vanilla
1 (8 ounce) container Cool Whip
2 1/2 cups cold milk

Mix pudding, milk and vanilla until thick.
Fold in Cool Whip.
Pour over cooled crust and chill until set. Frost!

Frost with:
1 ½ cups powdered sugar
1 tsp. vanilla
2 Tblsp. butter
3 Tblsp. milk
2 (1 oz.) squares unsweetened chocolate

In a small pan, melt butter, chocolate and milk stovetop, or microwave for 1 minute in a glass dish. 
Stir until all is melted and smooth. Mix in vanilla and powdered sugar and drizzle over pudding. Refrigerate.

Notes:
Can easily be made with low fat, lite and fat free or sugar free ingredients.
Can also be made with a graham cracker crust! Read on.....

To make Eclair Torte with a graham cracker base....
Put one layer of graham crackers evenly in the bottom of a 9x13 inch pan.
Make pudding mixture, but use 3 cups milk
Spread 1/2 pudding mixture over crackers.
Put another layer of crackers over pudding and top with remainder of pudding mixture.
Top with another layer of crackers.
Pour frosting over torte, spread evenly and refrigerate overnight.

 

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