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| CREAM PUFF DESSERT | ||
| Yields 12 servings | ||
| 1 cup water 1/2 cup butter (no substitutes) 1 cup all-purpose flour 4 eggs Filling: 1 pkg. (8 oz.) cream cheese, softened 3-1/2 cups cold milk 2 pkg. (3.9 oz. each) instant chocolate pudding mix Topping: 1 carton (8 oz.) frozen whipped topping, thawed 1/4 cup milk chocolate ice cream topping 1/4 cup caramel ice cream topping 1/3 cup chopped almonds |
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| In a saucepan over medium heat, bring water and butter to a boil. 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. Beat until smooth. Spread into a greased 13x9x2-in. baking dish. Bake at 400 for 30-35 minutes or until puffed and golden brown. Cool completely on a wire rack. Meanwhile, in a mixing bowl, beat cream cheese, milk and pudding mix until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate until serving. Drizzle with chocolate and caramel toppings; sprinkle with almonds. Store leftovers in the refrigerator. | ||