This is one of my favorite desserts to take somewhere. I love the crust, so make sure you get a corner!
1 cup water
1/2 cup butter (no substitutes)
1 cup flour
4 eggs
In saucepan over medium heat, bring water and butter to boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand 5 mins. Add eggs, one at a time, beating well after each addition. Beat until smooth. Spread into a greased 9x13 pan. Bake at 400 for 30-35 mins or until puffy and golden. Cool completely.
Filling:
1 pkg (8 ounces) cream cheese, softened
3 1/2 cups cold milk
2 pkgs (3.9 ounces each) instant chocolate pudding mix
Beat cream cheese, milk, and pudding mix until smooth. Spread over puff. Refrigerate for at least 20 m ins.
Topping:
1 carton (8 ounces) cool whip
chocolate syrup
carmel syrup
chopped almonds
Spread cool whip on top. Drizzle with chocolate and carmel syrup. Sprinkle almonds. Store leftovers in fridge.
In saucepan over medium heat, bring water and butter to boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand 5 mins. Add eggs, one at a time, beating well after each addition. Beat until smooth. Spread into a greased 9x13 pan. Bake at 400 for 30-35 mins or until puffy and golden. Cool completely.
Filling:
1 pkg (8 ounces) cream cheese, softened
3 1/2 cups cold milk
2 pkgs (3.9 ounces each) instant chocolate pudding mix
Beat cream cheese, milk, and pudding mix until smooth. Spread over puff. Refrigerate for at least 20 m ins.
Topping:
1 carton (8 ounces) cool whip
chocolate syrup
carmel syrup
chopped almonds
Spread cool whip on top. Drizzle with chocolate and carmel syrup. Sprinkle almonds. Store leftovers in fridge.
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