Cream Puff Squares

• Crust
• 3/4 cup water
• 6 tablespoons butter
• 3/4 cup flour
• 3 eggs
• Filling
• 2 cups skim milk
• 2 (3 1/2 ounce) packages instant vanilla pudding
• 2 cups Cool Whip
• Topping
• 1 cup Cool Whip
• 2 ounces semisweet chocolate

1. Preheat oven to 400.
2. For Crust: Heat water and butter over medium heat until butter in melted and mixture comes to a boil.
3. Stir in the flour all at once. Reduce heat to low and stir mixture vigorously about one minute or until mixture leaves sides of pand and forms a ball.
4. Remove from heat and let stand 5 minutes.
5. Add eggs, one at a time, beating after each addition until mixture is smooth,.
6. Spread mixture evenly over bottom of 9x13 pan. Bake 20 minutes. Surface will puff unevenly. Prick 10-12 times to release steam; continue baking 5 minutes or until crust is golden brown. Cool completely.
7. For filing: Pour milk into bowl. Add pudding mixes; whisk 2 minutes until thickened. Fold in 2 cups of whipped topping. Spread mixture evenly over cooled crust. Refridgerate 1 hour.
8. For topping: Place chocolate and 1 cup cool whip in microwave on high for 30 seconds. Stir until smooth. Drizzle over cold squares.
9. Refridgerate until ready to serve.

crust, water, butter, flour, eggs, filling, milk, instant vanilla pudding, topping, chocolate

Taken from www.food.com/recipe/cream-puff-squares-245940 (may not work)