Pudding Eclairs - cooking recipe

Ingredients

1 pkg. vanilla pudding
1 1/2 c. milk
1/2 c. prepared whipped topping
6 Tbsp. butter
3/4 c. water
3/4 c. sifted all-purpose flour
3 eggs
2 squares unsweetened chocolate
2 Tbsp. butter
1 1/2 c. unsifted powdered sugar
dash of salt
3 Tbsp. milk

Preparation

Mix pudding with milk and cook according to package directions.
Cover surface with wax paper and refrigerate.
When cool, fold in whipped topping.
Bring 6 Tbsp. butter and water to a boil.
Reduce heat and rapidly stir in flour.
Cook and stir until mixture leaves sides of pan, about 2 minutes.
Remove from heat and beat in eggs, one at a time, until satiny.
Form 5 x 1-inch strips of dough with spoon on ungreased baking sheets. Bake at 425 degrees for 20 minutes, reduce heat to 350 and bake an additional 30 minutes.
Cool.
Cut tops off shells and fill with pudding; replace tops.
Melt chocolate and butter over low heat. Remove from heat and add sugar, salt and milk.
Spread over tops of shells.
Some will run down the sides.