1 cup water
½ cup (1 stick) butter
1 cup all-purpose flour
4 large eggs
1 (8-ounce) package cream cheese, softened
3½ cups cold milk
2 (3.4-ounce) packages instant chocolate pudding
1 (8-ounce) container frozen whipped topping, thawed
¼ cup chocolate ice cream topping
¼ cup caramel ice cream topping
⅓ cup toasted sliced almonds
Preheat the oven to 400 degrees. Grease a 13 × 9-inch baking pan.
In a large saucepan over medium heat bring the water and butter to a boil. Add the flour, stirring until a smooth ball forms. Remove from the heat. Let stand 5 minutes. Add the eggs, one at a time, beating well with a wooden spoon after each addition. Beat until smooth and a ball forms again. Spread into the prepared pan, allowing some of the dough to spread ¼ inch up the sides of the pan. Bake 30 to 35 minutes, or until puffed and golden brown. Cool completely on a wire rack.
In a medium bowl beat the cream cheese, milk, and pudding mix until smooth. Spread over the baked puff. Refrigerate 20 minutes.
Spread with the whipped topping. Drizzle with the chocolate and caramel toppings. Sprinkle with the toasted almonds. Keep refrigerated until ready to serve.
Makes 12 servings
Mary Petruniak, Traveling Mary
Red Bonnet Sisiters,
Lakeland, Florida