Pudding Eclairs – a delicious recipe with vanilla pudding, milk, butter, water, flour, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix pudding with milk and cook according to package directions.
2
Cover surface with wax paper and refrigerate.
3
When cool, fold in whipped topping.
4
Bring 6 Tbsp. butter and water to a boil.
5
Reduce heat and rapidly stir in flour.
6
Cook and stir until mixture leaves sides of pan, about 2 minutes.
7
Remove from heat and beat in eggs, one at a time, until satiny.
8
Form 5 x 1-inch strips of dough with spoon on ungreased baking sheets. Bake at 425 degrees for 20 minutes, reduce heat to 350 and bake an additional 30 minutes.
9
Cool.
10
Cut tops off shells and fill with pudding; replace tops.
11
Melt chocolate and butter over low heat. Remove from heat and add sugar, salt and milk.
12
Spread over tops of shells.
13
Some will run down the sides.
1299
kcal
Calories
49
g
Fat
167
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 pkg. vanilla pudding, 1 1/2 c. milk, 1/2 c. prepared whipped topping, 6 Tbsp. butter, and more.
Yes, Pudding Eclairs falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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