Cream Puff Dessert
- 1 c. water
- 1 stick margarine
- 1 c. flour
- 4 large eggs
- 1 jar chocolate fudge topping
- 1 (8 oz.) pkg. cream cheese
- 1 large box instant French vanilla pudding
- 2 c. cold milk
- 1 (8 oz.) pkg. Cool Whip
- In a saucepan, bring to a boil the water and margarine. Remove from heat and stir in flour. Using a wooden spoon, mix until smooth and soft batter forms. Cool for 5 minutes; add eggs, one at a time, stirring well after each egg. After fourth egg is added, keep stirring until no sign of fluid remains. Using a rubber spatula, spread batter into a lightly greased 9 x 13-inch flat baking pan. Bake at 400u0b0 for 30 minutes. Cool completely. In large mixing bowl using a hand mixer, combine milk and pudding until pudding starts to set. Mix in cream cheese. Using spatula, spread mixture over crust, letting edges show. Spread Cool Whip on top of pudding. Top with chocolate fudge. Refrigerate overnight.
water, margarine, flour, eggs, chocolate fudge topping, cream cheese, cold milk
Taken from www.cookbooks.com/Recipe-Details.aspx?id=107073 (may not work)