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Vintage ad reading 'Now, pudding is napoleons.' featuring glazed pastry napoleons and a Jell-O pudding box.

Jell-O Pudding Eclairs

Course Dessert
Cuisine American
Author Jell-O

Ingredients

  • 1 package (3 1/4 oz.) Jell-O Vanilla Pudding and Pie Filling
  • 1 1/2 cups milk
  • 1/2 cup prepared Dream WHip Whipped Topping
  • 6 tablespoons butter or margarine
  • 3/4 cup water
  • 3/4 cup sifted all-purpose flour
  • 3 eggs
  • 2 squares Baker's Unsweetened Chocolate
  • 2 tablespoons butter
  • 1 1/2 cups unsifted confectioners' sugar
  • Dash of salt
  • 3 tablespoons milk

Directions

  • Make filling:
  • Cook pudding mix as directed on package, reducing milk to 1 1/2 cups. Cover surface with wax paper; chill 1 hour. Beat pudding until smooth; fold in prepared topping.
  • Make shells:
  • Bring 6 tablespoons butter and the water to a boil in saucepan. Reduce heat; rapidly stir in flour. Cook and stir until mixture leaves sides of pan-about 2 minutes. Remove from heat; beat in eggs, one at a time. Beat thoroughly until satiny. Form 5x1 strips of dough with spoon on ungreased baking sheets. Bake at 425 degrees F. for 20 minutes, then at 350 degrees F. for 30 minutes. Cool.
  • Assemble:
  • Cut tops off shells, fill each with pudding, and replace tops.
  • Make glaze:
  • Melt chocolate with 2 tablespoons butter over low heat. Remove from heat; blend in sugar, salt and 3 tablespoons milk. Immediately spread on eclairs. Makes 10 eclairs.