Easy Eclair Puff
3 tablespoons butter or margarine, divided
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed
1 package (5.1 ounces) vanilla instant pudding and pie filling
3/4 cup milk
1 cup hulled and sliced strawberries
1 can (8 ounces) mandarin orange segments, drained and patted dry
Powdered sugar (optional)
Preheat oven to 450F. For popover puff, place butter in bowl; microwave, covered, on HIGH 30 seconds or until melted. Measure 1 tablespoon of the butter into bottom of a deep dish baker; brush over bottom only using a pastry brush.
In a bowl, combine milk, eggs and remaining butter. In a small bowl, stir together flour and salt. Add flour mixture to egg mixture; whisk 1 minute or until smooth. Pour batter into baker. Bake 20 minutes. Reduce oven temperature to 350F; continue baking 10-15 minutes or until puffed and golden brown. Remove to cooling rack. Cool in baker 5 minutes. If necessary, use a paring knife to cut around sides of puff to loosen from baker. Carefully transfer puff to a platter.
Place chocolate morsels and 1/2 cup of the whipped topping in small micro-cooker; microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Drizzle half of the glaze over bottom of puff. For filling, in small batter bowl, combine pudding mix and milk; whisk until mixture is smooth and begins to thicken. Fold in remaining whipped topping; set aside.
Slice bananas and strawberries. Spoon half of the bananas, strawberries and orange segments evenly over bottom of puff. Spread filling over fruit. Top with remaining fruit. Drizzle with remaining chocolate glaze. Sprinkle with powdered sugar, if desired. Slice and serve.