ECLAIR:

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

FILLING:

1 (3 oz.) pkg. instant vanilla pudding (sugar free is fine)
1 (3 oz.) pkg. instant French vanilla pudding (sugar free is fine)
2 1/2 c. milk (2% is fine)
8 oz. Cool Whip (lite is fine)
1 tsp. vanilla

FROSTING:

2 oz. semi sweet chocolate
2 tbsp. butter
2 tbsp. milk
1 c. powdered sugar
1 tsp. vanilla

Bring 1 cup water and butter to a rolling boil. Remove from heat. Add flour and mix until dough forms a ball. Beat in eggs, one at a time. Spoon onto a cookie sheet in a circle. Bake at 400 degrees for 40 to 50 minutes. Open oven door and cool slowly. Split horizontally, fill and frost.

Mix pudding with 2 1/2 cups milk. Mix for 2 minutes then beat in Cool Whip and vanilla. Chill filling about 1 hour before filling eclairs.

After filling eclairs melt chocolate then mix with butter. Add milk, sugar and vanilla. Drizzle over filled eclair ring.