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Eclair Torte

1 cup water 1/2 cup butter (do not substitute) 1/4 tsp. salt 1 cup flour 4 eggs 1 (8oz) pkg. cream cheese, softened 2 (3.4z) pkg. instant vanilla pudding 3 cups milk, cold 1 (12oz) carton whipped topping, thawed chocolate syrup

In a saucepan over medium heat, bring water, butter and salt to a boil. Add the flour and stir until until a smooth ball forms. Remove from the heat and let stand for 5 minutes. Add eggs, one at a time, beating after each one. Beat until smooth. Spread into a greased 13x9 baking dish. Bake in a 400 degree oven for 30 to 35 minutes or until puffed and golden. Cool completely. (You may remove the puff and place it on a serving platter). In a bowl, beat the cream cheese, pudding mix and milk until smooth. Spread over the puff and refrigerate for 20 minutes. Spread the thawed whipped topping over the pudding mix and refrigerate. Drizzle with the chocolate syrup just before serving.

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