Eclairs

Eclair Shell
1 C water
1/2 C butter
1/2 tsp salt
1 C flour
4 eggs

In a medium saucepan combine water, butter, and salt. Bring to boiling. Add the flour all at once, stirring vigorously. Cook and stir until the mixture forms a ball. Remove from heat. Cool for 10 minutes. Add the eggs, 1 at a time, beating well with a wooden spoon after each addition.

Drop 12 heaping tablespoons of dough onto a greased baking sheet. Bake at 400 degrees for 30 to 35 minutes or until golden. Transfer eclairs to a wire rack; cool.

Filling

1 small pkg instant vanilla pudding
1 1/3 C water
1 can sweetened condensed milk
2 1/2 C Cool Whip

In a medium size bowl, using a wire whip, mix the pudding & water together; stir well. Add the entire can of condensed milk and stir well. Place bowl in the refrigerator until pudding is softly set, about 20-30 minutes. Remove bowl from refrigerator & fold in gently 2 1/2 cups of Cool Whip.

To fill Eclairs, put filling in a pastry bag with a large tip. Use the tip to poke a hole in the bottom of the eclair shell and fill with filling. Frost with Chocolate frosting (I used Betty Crocker Rich and Creamy Chocolate.) Refrigerate, and sprinkle with powdered sugar before serving.