This Eggnog Éclair Cake is a unique holiday dessert with a cream puff crust, creamy eggnog layer, and topped with fresh cream and crushed peppermint candies.
Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides slightly.
Bake for 25-30 minutes or until golden brown. Remove from oven and let cool.
For the Filling: In a large bowl, beat the pudding mix and eggnog with a hand mixer. Add the cream cheese and beat until combined and smooth. When the crust is completely cooled, pour filling in and spread into an even layer.
For the Whipped Cream: In a large bowl, whip cream, powdered sugar and vanilla until soft peaks form. Spread whipped cream on top of pudding mixture.
Sprinkle crushed candy canes on top. Chill until ready to serve. Cut into squares to serve.