Vanilla Cream Eclair Bars
1 c. water
1/2 c. butter
1 c. flour
Bring water and butter to a rolling boil. Add flour and stir until the mixture forms a ball and leave the sides of the pan. Remove pan from the heat, let cool for approx. 5 minutes. In a small bowl, beat eggs (individually...because you will add them individually) Add each egg, one at a time, stirring well after each one. After all the eggs are mixed and the mixture is smooth, grease a 9x13" pan. Spray cooking spray on your hands as well, carefully spread crust mixture into the bottom of a 9x13 pan. . Bake for 20 minutes. Crust will puff up, poke bubbles with a fork to release the air. Bake for 3 more minutes or until crust is browned on top. Let cool completely.
Vanilla Cream Filling:
2 c. cold milk (whole or 2%)
2 (3.4 oz) packages of vanilla instant pudding
1 (8 oz) whipped topping, thawed
Add milk to a large mixing bowl (I used my kitchen aide). Add pudding mixes, whip until thick. Fold in the whipped topping, spread over the cooled crust. Refrigerate for 30 minutes
1 (12 oz) container whipped topping
1 plain hershey's chocolate bar
Spread topping on pudding mixture. Using a hand held cheese grater, grate candy bar on top of whipped topping....the chocolate is optional...if you don't like it, don't use it. Serve. Refrigerate any leftovers.