1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs, room temperature
FILLING:
1 package (8 ounces) cream cheese, softened
3-1/2 cups cold 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix
TOPPING:
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds
1. In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Spread into a greased 13x9-in. baking dish. Bake at 400° for 30 to 35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely.
3. For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes.
4. Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.
Prize Winning Recipe
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
YIELD: 12 servings.
Nutrition Facts
1 piece: 381 calories, 23g fat (14g saturated fat), 122mg cholesterol, 354mg sodium, 34g carbohydrate (20g sugars, 1g fiber), 8g protein.