Nutritional Information

Ingredients

• 1 cup water

• ¼ tsp salt

• ½ cup (1 stick) butter

• 4 eggs

• 3 (4 oz.) packages vanilla instant pudding

• 1 cup flour

• 8 oz. cream cheese (1 brick, softened)

• ½ cup milk

• 1 (8 oz.) whipped topping (defrosted)

• ¼ cup chocolate syrup (chocolate powder or chocolate chips will also work).

Directions

• Preheat oven to 450°F and grease a 9×13” baking pan.

• Boil together water, butter and salt. Remove from heat and pour into a mixing bowl.

• Add flour and beat by hand until it forms a ball or beat for a couple of minutes with an electric mixer until very well mixed.

• Cool dough for 10 minutes.

• Add eggs to dough and beat until thick and smooth. Dough surface should have a satin sheen.

• Cool again for about 5 minutes.

• Pour into greased pan and bake for 15 minutes at 450°F.

• Prick with a knife about 15 times in the center that is puffed up to allow air to escape. Reduce oven heat to 350°F and bake another 20 minutes.

• Allow pan and dough to cool for about 30 - 45 minutes before adding cream filling.

• Beat softened cream cheese in a mixing bowl.

• Whisk together pudding and milk. Mix well. Add to cream cheese and mix slowly at first and then beat well. Pour over baked cream puff.

• Cover with whipped topping and drizzle with chocolate syrup. Store in the refrigerator.