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1
Heat oven to 400 degrees F.
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2
Unfold pastry; cut crosswise on fold lines to make 3 rectangles.
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3
Place in single layer on baking sheet.
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4
Use sharp knife to make 2 shallow crosswise cuts in each rectangle to partially divide it into 3 equal pieces, being careful to not cut all the way through rectangle.
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5
Bake 10 to 15 min.
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6
or until pastry is puffed and golden brown.
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7
Cool completely.
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8
Meanwhile, beat pudding mix and milk in large bowl with whisk 2 min.
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9
Stir in 2 cups COOL WHIP.
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10
Refrigerate 30 min.
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11
Split each pastry rectangle horizontally in half to make 2 thin layers.
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12
Spread 1 cup pudding mixture onto bottom half of each of 2 of the pastry rectangles; top with 1 cup strawberries.
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13
Cover with 2 of the remaining pastry pieces; spread with remaining pudding mixture.
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14
Cover with remaining pastry pieces.
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15
Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.
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16
or until chocolate is almost melted.
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17
Stir until chocolate is completely melted and mixture is well blended.
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18
Spread onto tops of eclairs.
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19
When ready to serve, use serrated knife to cut filled eclairs on scored lines into 9 pieces.
