Cream Puff Cake

Ingredients

Crust:

1 cup water

1/2 cup butter

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

1/2 teaspoon vanilla extract

Filling:

1 (8 ounce) package cream cheese, softened

1 large box (5.1 ounces) vanilla instant pudding

3 cups milk

Topping:

1 (8 oz.) container frozen whipped topping, thawed  (just enough for a thin layer.)

1/2 cup chocolate syrup  (I recommend chocolate topping for ice cream. Walmart chocolate syrup is too thin and watery.  I used Bryer’s ice-cram sauce)

(In the picture, I don’t have salt and vanilla extract)

Directions:

1.  Preheat oven to 400 degrees F (200 degrees C).  Lightly grease a 9"x 13" glass baking pan.

2.  To make Crust:  In a medium saucepan, Bring water and butter to boil, add flour and salt all at once and stir until mixture leaves sides of pan and forms ball and pulls away from the pan.   Remove from heat. Let stand 5 minutes. Add eggs, one at a time and beat well after each egg until smooth and add vanilla.

3.  Spread in bottom and up the sides of a greased pan. Bake at 400 degrees F for 25-30 minutes or until golden brown. Cool completely.

4.  Meanwhile baking pasty, make the filling.  In a large bowl, cream together cream cheese and milk, adding a little bit of milk at a time. Mix in pudding and beat till thick.  Put in the refrigerator until ready to use.  Spread pudding mixture over cooled pasty. Top with whipped topping, and drizzle chocolate syrup over the top.  Refrigerated at least 3 hours or overnight.