Ingredients
- 1 cup water
- 1/2 cup butter
- 1 cup all purpose flour
- 4 eggs
- filling:
- 1 package cream cheese, softened
- 3 1/2 cups cold milk
- 2 packages instant chocolate pudding mix
- Topping:
- 1 carton frozen whipped topping, thawed
- 1/4 cup chocolate ice cream topping
- 1/4 cup caramel ice cream topping
- 1/3 cup chopped almonds
Directions
-
In a large saucepan bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
-
Spread into a greased 13×9 baking dish. Bake at 400 for 30 to 35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely.
-
For filling, beat the cream cheese, milk and pudding mix in a large mixing bowl until smooth. Spread over puff; refrigerate for 20 minutes.
-
Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds.