ECLAIR:

1 c. water
1/2 c. butter
1 c. flour
4 eggs

Bring to rolling boil water and butter. Take off heat. Add flour and stir with spoon until ball can be formed. Add eggs. Beat like crazy. Mix until dough is very stiff; otherwise it will run all over pan. Drop by full teaspoons onto a cookie sheet for individual serving; put in a circular ring or in a strip. Bake 45-50 minutes at 400 degrees. Cool out of draft.

FILLING:

2 pkg. instant French vanilla pudding
2 1/2 c. milk
1 (8 oz.) container Cool Whip
1 tsp. vanilla

Mix pudding and milk. Mix well. Fold in Cool Whip and vanilla. Slice eclair in half and fill generously with entire amount of filling. Replace top of eclair. Drizzle top of eclair with Chocolate Sauce.

CHOCOLATE SAUCE:

6 oz. semi-sweet chocolate chips
1 1/3 c. canned milk
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla

Melt chocolate chips and butter together. Gradually add milk and powdered sugar. Bring to boil. Stir continuously. Boil for 8 minutes. Remove from heat and add vanilla.

Makes 3/4 quart.