Éclairs for a crowd recipe

Ingredients

• 1 cup water
• 8 tablespoons (1 stick) light, trans-fat-free margarine
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• 12 ounces fat-free cream cheese, softened
• 4 cups fat-free milk
• 3 (4-serving-size) packages sugar-free instant vanilla pudding mix
• 1 (8-ounce) container reduced-fat frozen whipped topping, thawed
• ½ (16-ounce) container chocolate frosting

1. Preheat oven to 400°F. Coat a 10 × 15-inch rimmed baking sheet with cooking spray.
2. In a medium saucepan over medium-high heat, heat water until hot. Reduce heat to low, add margarine and salt, and cook until margarine is melted. Remove saucepan from heat; stir in flour. Add eggs, one at a time, beating well after each addition. Spread mixture evenly onto prepared sheet.
3. Bake 20 to 25 minutes, or until golden brown on the edges; let cool.
4. Meanwhile, in a large bowl, beat cream cheese until smooth. Add milk and pudding mix and beat about 1 minute, or until thick; spread over cake. Refrigerate at least 1 hour, or until set.
5. Spread whipped topping over cake. In a small, microwaveable bowl, microwave chocolate frosting 25 to 35 seconds, or until just pourable. Drizzle chocolate over cake, then refrigerate until ready to serve. Cut into 20 squares and serve.