Ingredients
Eclairs:
¾ cup water
6 T butter or margarine
¾ cup all-purpose flour
3 eggs
Vanilla Filling
Chocolate Glaze
Vanilla Filling:
5 ½ oz package instant vanilla mix
2 cups milk
1 cup Cool Whip
Chocolate Glaze:
2 one-ounce squares unsweetened chocolate
2 T butter or margarine
1 ½ cups powdered sugar
3 T milk
Preparation
Vanilla Filling: Combine pudding mix and milk; beat until smooth. Fold in whipped topping. Chill.
Shells: Bring water to a boil in a medium saucepan; add butter, and continue boiling until butter melts. Add flour quickly (all at once); beat with a wooden spoon until mixture forms a ball that leaves sides of saucepan. Remove from heat and cool slightly.
Add eggs to flour mixture, one at a time, beating well after each addition. (Mixture will separate as each egg is added; beat well until smooth and shiny.)
Spoon batter onto a greased cookie sheet in 4x1 inch strips. Bake at 425 for 20 minutes; reduce to 325 and bake 30 additional minutes. Remove shells to wire rack and cool thoroughly.
With a sharp knife, cut off tops of shells. Remove moist webbing inside. Fill shells with vanilla filling; replace top half of shell. Spread tops with chocolate glaze.
Chocolate Glaze: Melt chocolate and butter in a saucepan over low heat. Remove from heat and stir in sugar and milk; beat until smooth. Immediately spread on filled shells.
