Quick Coconut Pie

2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold  milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut


In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut. Pour into the crust. Sprinkle with toasted coconut. Chill until serving.

Eclair Cake

Cake:
1 stick butter
4 eggs
1 cup flour
1 cup water

Boil water and butter
Remove from heat
Mix slowly, adding flour
Mix in eggs one at a time

Pour into a greased  13 x 9 cake pan
Bake at 375 degrees for 20-30 minutes (very lightly browned—don’t be concerned about the appearance)
Cool about 30 minutes;

Topping:
2 vanilla or French vanilla small instant pudding
8 oz. cream cheese  (soften)
8 oz. Cool Whip
3 cups Milk
Chocolate Sauce  (Chocolate Sundae Sauce froom the store works well)

Beat together the pudding, milk and cream cheese to a pudding-like consistency
Pour on top of Cake
Spread container of Cool Whip on top of mixture
Decorate with lines of Chocolate Sauce