Cream puff dessert is a rich dessert to a fellowship meeting at our church. Everyone loved it! In fact, so many people asked for the recipe that the church secretary printed it in our monthly newsletter. From Lisa Nash of Blaine Minnesota.

Ingredients 

1 cup water

1/2 cup butter

1 cup all-purpose flour

4 eggs

FILLING:

1 package (8 ounces) cream cheese, softened

3-1/2 cups cold milk

2 packages (3.9 ounces each) instant chocolate

pudding mix

TOPPING:

1 carton (8 ounces) frozen whipped topping,

thawed

1/4 cup chocolate ice cream topping

1/4 cup caramel ice cream topping

1/3 cup chopped almonds

Method 

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-in. x 9-in. x 2-in. baking dish. 

Bake at 400° for 30-35 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.

Refrigerate leftovers. Yield: 12 servings.