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

Heat water and butter to rolling boil. Stir in flour over low heat until mixture forms a ball. Remove from heat. Beat in eggs thoroughly one at a time with an electric mixer. Spoon onto ungreased cookie sheet in a circle. Bake until golden brown and dry (400 degrees for approximately 45 to 50 minutes). Cool away from drafts. Slice horizontally to fill. Hollow shell by removing excess fibers. 2 1/2 c. milk 3/4 lg. carton Cool Whip 1 tsp. vanilla

Mix pudding and milk just like you would for pudding. Fold in Cool Whip and vanilla. Fill eclair ring. 2 tbsp. butter 2 tbsp. milk 1 c. powdered sugar 1 tsp. vanilla

Melt chocolate with butter and milk. Add powdered sugar and vanilla (add a little milk to get right consistency). Drip or spread over eclair ring. Refrigerate.

NOTE: You can also make little eclair puffs from this recipe.