Cream Puff Cake

• 1/2 cup butter
• 1 cup water
• 1 cup flour
• 4 eggs
• 8 ounces cream cheese helps if it is softened at room temp
• 4 cups milk
• 3 instant vanilla pudding packages
• 12 ounces cool whip helps if it is softened at room temp
• chocolate syrup

1. Add water and butter to a sauce pan and bring to a boil over medium-high heat
2. Stir in the flour and mix until a dough forms and pulls away from the sides and forms a ball
3. Transfer to a bowl and beat in 4 eggs - 1 at a time and beat well after each egg
4. Spread the dough in a 9x13 baking pan and back for 30-35 min @ 400 (dough will expand and look really tall, but will fall when it cools)
5. Let the crust cool completely (I usually make this the night before so it can cool over night) before adding the filling
6. With a beater, beat the cream cheese and milk until well blended
7. Add the pudding and beat until thick
8. Pour the pudding into the crust, Spread whip cream on top of the pudding, Drizzle with chocolate syrup
9. Can be stored in the refrigerator for a day in advance

butter, water, flour, eggs, cream cheese, milk, packages, cool whip, chocolate syrup

Taken from www.yummly.com/recipe/Cream-Puff-Cake-1013554 (may not work)