Cream Puff Cake

• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 eggs
• FILLING
• 1 (8 ounce) package cream cheese, softened
• 3 1/2 cups cold milk
• 2 (4 ounce) packages instant chocolate pudding mix
• TOPPING
• 1 (8 ounce) carton frozen whipped topping, thawed
• 1/4 cup chocolate ice cream topping
• 1/4 cup caramel ice cream topping
• 1/3 cup chopped almonds

1. In a large saucepan bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Spread into a greased 13-in. x 9-in. baking dish. Bake at 400u0b0 for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely.
3. For filling, beat the cream cheese, milk and pudding mix in a large mixing bowl until smooth. Spread over puff; refrigerate for 20 minutes.
4. Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers. Yield: 12 servings.

water, butter, flour, eggs, filling, cream cheese, cold milk, instant chocolate pudding, topping, frozen whipped topping, chocolate ice cream topping, caramel ice cream topping, almonds

Taken from www.food.com/recipe/cream-puff-cake-353674 (may not work)