from the kitchen of Jim Winer

ECLAIR CAKE

Crust
3/4 cup margarine
1 cup water
1 cup flour
4 eggs, at room temperature

Heat margarine and water to a boil in a saucepan. Remove from heat, and immediately add the flour all at once. Stir vigorously until mixture leaves sides of pan and forms a ball. Cool at least five minutes. Add eggs one at a time, beating well after each. Spread mixture in a buttered jellyroll pan (10-by-15 inches). Bake at 325 degrees for 40 to 45 minutes. If the crust puffs up, press the raised portion down with a spatula as it cools. Cool completely.

Filling
1 8-ounce package cream cheese, at room temperature 4 cups cold milk
2 packages (3.5 to 4 ounces each) instant vanilla pudding
 
Beat softened cream cheese with a little milk to break it up. Add pudding and rest of the milk; beat until it thickens. Spread on crust.

Topping
12 ounces frozen whipped topping (such as Cool Whip)
Chocolate syrup

Spread frozen whipped topping on top of filling. Drizzle chocolate syrup over topping in lines the length of the pan. Draw knife across the width of the pan through the chocolate lines to create a design. Reduced cholesterol version: Substitute low-fat cream cheese, low-fat milk, sugar-free instant pudding and reduced-fat frozen whipped topping.