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Cream Puff Cake

This is best prepared and eaten on the same day.

List of Ingredients

Crust:
1/2 cup butter
1 cup water
1 cup flour
1/4 teaspoon salt -- optional
4 eggs

Filling:
3 (3.4 ounce) boxes vanilla instant pudding -- or French vanilla
4 cups 2 % milk
8 ounces light cream cheese -- softened
12 ounces Cool Whip Lite® -- thawed

Glaze:
1/2 cup milk chocolate chips
2 Tablespoons butter
1 cup powdered sugar
3 Tablespoons 2 % milk -- (3 to 4)
1/2 cup sliced almonds, toasted or plain -- optional





Recipe

For crust, bring butter and water to a boil in saucepan, boiling until butter is melted. Add flour and salt all at once. Beat until a ball forms. Remove from heat and cool slightly. Add eggs one at a time, beating well after each addition.

Spread in ungreased 10x15 pan. Bake at 400 degrees for 30 minutes. Remove from oven and push down baked layer to eliminate bubbles while hot. Cool completely.

For filling, mix pudding with milk in bowl. Add cream cheese, beating until thickened. Spread over crust.
Top with Cool Whip.

For glaze, melt chocolate chips with margarine in small saucepan. Add powdered sugar and enough milk to make a thin glaze, stirring constantly. Cool slightly.

Drizzle glaze over Cool Whip. Sprinkle with sliced almonds, if desired. Chill before serving.

15 servings