Monday, December 27, 2010

Eclair Cake

As  you can tell, we like desserts at this house.  No matter where we go, I always bring dessert for everyone.  This is one of our favorites!  This tastes like a regular eclair without all the work!

½ c. butter
¼ c. millet flour
¼ c. sorghum flour
6 T. tapioca flour
2 T. potato starch
¼ t. salt
1 c. water
4 eggs
Sift together dry ingredients.  In a small saucepan melt butter and water.  When it begins to boil, stir in dry ingredients and mix until thick.  Remove from heat and add eggs one at a time, mixing well after each egg.  Spread batter into greased cookie sheet(large jelly roll pan).  Bake at 400 for 25-30 min.  Cool.
2 sm.pkg. instant French vanilla pudding
2 ½ c. milk
8 oz. cream cheese, softened
Beat together pudding and milk and let thicken slightly.  Beat in cream cheese.  Spread mixture over cooled crust and refrigerate.

12 oz coolwhip
 Spread over pudding mixture.
1 c. powdered sugar
2 T. butter
½ c. chocolate chips
3-4 T. milk
Melt in small saucepan.  Add enough milk to reach a pourable consistency.  Drizzle over the coolwhip.  Keep refrigerated.


  1. Wow, that looks good. Going to have to figure out a way to make this dairy and soy free as well. Thanks for the recipe!

  2. To make it dairy & soy free I would just make pudding with your milk of choice(skip the cream cheese) and top it with a chocolate topping. You could melt the enjoy life chocolate chips with a little dairy/soy free butter, powdered sugar and milk of choice. Just skip the coolwhip and it should still taste great. Let me know if it works!