Cream Puff Cake
Crust:
1 c. water
1/2 c. margarine
1 c. flour
4 eggs
Filling:
3 boxes instant vanilla pudding (sugar-free may be used)
4 c. milk
1 (8-oz.) pkg. softened cream cheese
8 oz. Cool Whip
Chocolate Syrup
Crust:
1. Grease a 9 x 12- inch pan with cooking spray, heat water and
margarine.
2. Add flour and beat until smooth. Let cool.
3. Add 4 eggs. Beat mixture.
4. Spread mixture on the bottom and a little up on the sides. Bake 30
minutes at 400 degrees. Let cool.
Filling:
1. Mix pudding, milk, and cream cheese pour over crust. Top with Cool
Whip.
2. Drizzle with chocolate syrup.
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