INGREDIENTS
1 cup water
1/4 teaspoon salt
1/2 cup butter
4 eggs
1 teaspoon vanilla extract
2 small packages instant vanilla pudding
1 cup flour
8 ounces cream cheese, very soft
3 1/2 cups milk
8 ounce whipped topping defrosted
1/4 cup chocolate syrup
PREPARATION
Preheat oven to 450°F and grease a 9×13 baking pan.
In a small saucepan, combine water, butter, and salt. Bring mixture to a boil, then remove from heat.
Pour into a medium mixing bowl and add flour a little at a time. Stir continuously until a soft dough forms. Let dough cool for 10 minutes.
Add eggs to the dough mixture and beat until thick and smooth. Dough surface should have a satin sheen. Cool again for 5 minutes, then pour into greased pan and bake for 15 minutes.
Remove pan from oven and poke the dough with a knife several times to allow puffed-up 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.
To make the filling, beat softened cream cheese in a large mixing bowl.
In a separate bowl, whisk together vanilla extract, vanilla pudding mix, and milk. Add to cream cheese and mix slowly at first and then beat well. Pour over baked cream puff.
Cover with Cool Whip and drizzle with chocolate syrup. Store in fridge until ready to serve.
