Chocolate Éclair Cake

Cream Puff crust:
1 cube real butter
1 c. boiling water
Pinch of salt
1 c. flour
4 eggs

Melt butter in boiling water. Quickly stir in flour until the dough forms a ball. Remove from heat and beat in one egg at a time using a hand mixer or wooden spoon. When thoroughly mixed drop spoonfuls into bottom of a 13x9 pan (I spray it with Pam first) then carefully spread to cover bottom of pan. Bake for 25 minutes at 400 F. or until golden brown. The crust will be very big and puffy. When it is cooled gently press down to allow room for the topping.

Topping:
1 large pkg. Instant vanilla pudding (made as directed on the package for pudding)
1 8 oz. pkg. cream cheese beaten separately until soft and fluffy

Gradually beat the pudding into the cream cheese. Spread over cream puff crust.

Top Layer:
1 8 oz. Cool Whip spread over pudding mixture.

Refrigerate. Drizzle chocolate ice cream topping over the Cool Whip. Serve.