Chocolate Cream Puff Dessert

• 8 tablespoons extra-light vegetable oil spread (I use Blue Bonnet margarine)
• 1 cup water
• 1 cup all-purpose flour
• 4 large eggs
• 2 (3 1/2 ounce) packages instant vanilla pudding
• 3 12 cups milk
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) package french vanilla cool whip

1. For the pastry:.
2. In a small sauce pan, bring the vegetable oil spread and water to a boil.
3. Remove from heat.
4. Blend in flour, beating to a ball.
5. Add eggs (one at a time) and beat well.
6. Spread mixture into a greased 9x13 inch glass baking dish.
7. Bake in a pre-heated oven at 400 degrees for 40 minutes.
8. Set aside to cool completely.
9. For the filling:.
10. Mix pudding, milk and cream cheese together.
11. Spread over the cooled crust.
12. Top with whipped topping.
13. Drizzle chocolate syrup over the top.
14. Refrigerate for at least 1 hour before serving (does not keep well overnight).

extralight vegetable oil spread, water, flour, eggs, instant vanilla pudding, milk, cream cheese, cool whip

Taken from www.food.com/recipe/chocolate-cream-puff-dessert-204292 (may not work)