Cream Puff Dessert

[Roxy]

Cream Puff Dessert:

 

 

PATE A CHOUX OR CRUST:

 

4 eggs (room temp)

1 cup water

1/2 c. unsalted butter

1 cup flour

 

FILLING:

 

1 - 8 oz. pkg. cream cheese, softened

2 1/2 c. cold milk

2 - 3.9 oz pkg. instant chocolate pudding mix

 

TOPPING:

 

1 - 8 oz. Cool Whip, thawed

1/4 cup chocolate syrup (I may use a "tad" more!)

1/4 cup caramel ice cream topping (again, a tad more won't hurt!)

 

In a saucepan over medium heat, bring water and butter to the boil. Add the flour all at once; stir until a smooth ball forms. Remove from teh heat and allow to stand for 5 minutes. Add the eggs, one at a time, beating well after each addition until smooth (I use my stand mixer) Spread into a greased 9x13 baking dish. Bake at 400 degrees for 30 -35 minutes or until puffed and golden brown. Cool completely on a wire rack.