Open Face Éclairs

This is another tradition of Matt's family Easter dinner. The dessert! It is heavenly and oh so easy! It makes a lot!

1 ½ C water
¾ C butter
1 ½ C flour
6 eggs
1 8oz pkg. Cream Cheese
3C and 3TBSN milk
2 boxes of Instant Vanilla pudding
8 oz cool whip
Choc. Magic Shell

Pastry crust:
Boil together 1 ½ C Water and ¾ C Butter. Add 1 ½ C flour.
Turn off heat, beat mixture into 6 eggs (one at time), and beat each to form a ball. Put onto greased sheet pan. Wet hands to spread onto pan. Bake on 400 for 25 minutes. Let cool, should be bumpy.

Éclair mix:
1 pkg. Cream cheese
3 TBSN milk
Beat until smooth. Then add:

2 8oz pkg. of instant vanilla pudding
3 C milk

Beat until thick.
Fold in 8 oz cool whip. Spread on cream puff. Put in fridge till cold. Drizzle Magic shell Chocolate sauce on top.