Chocolate Eclair Cake

Ingredients:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip
chocolate syrup

Directions:
1.  Preheat oven to 400F. Lightly grease a 9″x13″ Pyrex dish.

2.  In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly.  Try to get it up the sides of the pan the best you can.

3.  Bake for 25 - 30 or until golden brown.  You may want to check it occasionally, you don’t want to overcook the crust.  Remove from oven and let cool (don’t touch or push bubbles down).

4.  Beat cream cheese in a medium bowl.

5.  In a separate bowl, beat instant pudding and milk.  Once thickened, slowing add pudding to cream cheese and beat until there are no lumps.  Let cool in the refrigerator.

6.  When the crust is completely cooled, pour filling into crust.  Top with layer of cool whip and chill until ready to serve.  Before serving, add chocolate sauce to top.

Enjoy!

Peanut Butter Chocolate Corn Flake Bars

Ingredients:

1 cup creamy peanut butter
1 cup white sugar
1 cup light corn syrup
6 cups corn flakes
2 cups semi sweet chocolate chips

Directions:

Heat peanut butter, sugar, and corn syrup over medium heat until boiling.  Remove from heat and stir in corn flakes.  Pour into greased 9"x13" pan.  Melt chocolate chips in the microwave.  Use 30 second increments stirring and heating.  Pour chocolate over top.  Chill in refrigerator.  Cut, serve, enjoy!

Fruit Pizza

Ingredients:
Roll of refrigerated sugar cookie dough
8 oz cream cheese
1/2 cup powdered sugar
5 oz Cool Whip
1/2 cup sugar
dash of salt
1tbsp corn starch
1/2 cup orange juice
2 tbsp lemon juice
1/4 cup water
Various types of fruit cut up (I like bananas, kiwi, strawberries, blue berries, mandarin oranges, etc)

Directions:
Heat oven to 350F.  Roll sugar cookie dough flat on a 9x13 inch pan.  Bake for 10 -12 minutes.
Beat together cream cheese and powdered sugar, fold in cool whip.
Spread onto cooled cookie crust.
Arrange fruit on top of cream cheese mixture.
Combine remaining ingredients in a microwave safe bowl and heat for 2-3 minutes in microwave until thickened.  Pour over fruit.
Refrigerate at least 4 hours before cutting and serving!

Enjoy!