Richmond,
IN. - This is another family recipe our granddaughter,
Madison, made this wonderful desert for us last week. It was
a delicious ending to a great meal that her Mother prepared.
I t is so special to have the kids in the kitchen learning
and working. Yesterday, Fred and I returned home from
Atlanta around 11:30 and needed to be at the church by 12:00
for services for a dear friend who is now with Jesus. Lisa
offered to prepare dinner for us since it had been a long
day and when we arrived at their house Madison who is 10
years of age had made the salad and the green peas to help
her Mother. I think that is a very good thing for the
children to learn and to help with the chores. This is one
of Madison ’s favorite recipes to make. I hope you all enjoy
it as much as we did.
ÉCLAIR PIE
1 cup water
1 stick butter
1 cup flour
4 eggs, beaten
2 small boxes instant pudding (any flavor, Madison made
chocolate)
1 large container cool whip
Chocolate fudge topping (for drizzling)
8 oz. Cream Cheese, (softened)
Bring 1 cup of water and 1 stick of butter to a boil then
add your flour, take off the heat and add your eggs, one at
a time. Spread on a jelly roll pan and bake at 400* for 15
minutes. Cool the crust completely. Prepare the pudding
according to the directions and add 8 oz. Cream cheese and
mix thoroughly. Pour over cooled crust, then pour the cool
whip over the pudding and drizzle with chocolate. Chill for
1 hour. ENJOY!
|