Ingredients
1 cup water1/2 cup butter1/4 teaspoon salt1 cup all-purpose flour4 large eggs, room temperatureFILLING:1 package (8 ounces) cream cheese, softened2-1/2 cups cold 2% milk2 packages (3.4 ounces each) instant vanilla pudding mixTOPPING:1 carton (8 ounces) frozen whipped topping, thawedChocolate syrup
Preparation
In a large saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Continue beating until smooth and shiny. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition.
Pour into a greased 15x10x1-in. baking pan. Bake at 400° until puffed and golden brown, 28-30 minutes. Cool on a wire rack.
For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread whipped topping over filling. Store in the refrigerator. Just before serving, drizzle with chocolate syrup.
