Cream Puff Cake

Name: Cream Puff Cake
Ingredients: 1 cup water; 1/2 cup butter; 1 cup all-purpose flour; 4 eggs; FILLING; 1 (8 ounce) package cream cheese, softened; 3 1/2 cups cold milk; 2 (4 ounce) packages instant chocolate pudding mix; TOPPING; 1 (8 ounce) carton frozen whipped topping, thawed; 1/4 cup chocolate ice cream topping; 1/4 cup caramel ice cream topping; 1/3 cup chopped almonds

13 ingredients

4 steps

Ingredients

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
FILLING
1 (8 ounce) package cream cheese, softened
3 1/2 cups cold milk
2 (4 ounce) packages instant chocolate pudding mix
TOPPING
1 (8 ounce) carton frozen whipped topping, thawed
1/4 cup chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds

Directions

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, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2

Spread into a greased 13-in. x 9-in. baking dish. Bake at 400° for 30-35 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 mixing 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. Yield: 12 servings.