Ingredients
1 cup water1/2 cup butter1/4 teaspoon salt1 cup all-purpose flour4 large eggs1 package (8 ounces) cream cheese, softened3 cups cold milk2 packages (3.4 ounces each) instant vanilla pudding mix1 carton (12 ounces) frozen whipped topping, thawed2 to 3 tablespoons chocolate syrup
Preparation
In a small saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Spread into a greased 13x9-in. baking pan. Bake at 400° until puffed and golden brown, 30-35 minutes. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter.
In a large bowl, beat cream cheese until light. Add milk and pudding mix; beat until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers.
