25 min prep
45 min baking

Filling
1 package chocolate pudding and pie filling
2 cups milk

Pastry
1/2 cup butter (1 stick) - use real butter, trust me
1 cup water
1/8 tsp slat
1 cup all purpose flour
4 medium eggs

Frosting
2 tbsp butter
2 oz (2 squares) semisweet chocolate
1 cup confectioners sugar
2 tbsp milk
1 tsp vanilla extract

To prepare filling, cook pudding as directed on box. Chill for one hour. Reapply your lipstick.

To prepare pastry, in a heavy saucepan, heat butter, water, and salt over medium heat. Bring to a boil. Reduce heat to low & add flour - stir vigorously (get Xander to do this - it will make your arms sore ) until it becomes a ball.

Transfer pastry to a bowl & cool for 5 minutes. Stir in eggs, 1 at a time, beating well after each one. Complain about something stupid to anyone who will listen.

Preheat oven to 400. On a greased baking sheet drop dough into 2 mounds (about 5" apart). Do not let grease clog your pores.

Spread each mound into a 4x1/2" rectangle, piling dough on top and slightly rounding sides.

Bake until golden (35 min). Remove from oven & reduce temp to 375.
Cut a one inch slit in side of each eclair & bake for another 10 min. Then cool on a wire rack. To cool really fast - blow on it - for you are the Ice Queen.

To prepare frosting; heat butter and chocolate over low heat, stirring until melted. Remove from heat. Stir I sugar, milk, and vanilla until smooth.

Slice eclairs in half. Spoon about 1 tbsp of filling onto each bottom half and replace tops. Smear top with frosting. Grab daddy's credit card and go shopping.