| | Directions | | Combine water, butter and salt in saucepan and bring to a boil. Add flour and stir until smooth ball forms. Remove from heat and let stand 5 minutes. Add eggs one at a time, beating well each time. Spread in greased 9 x13 pan. Bake at 400° for 30 - 35 minutes. Cool completely on wire rack. In a bowl, beat cream cheese, pudding and milk until smooth. Spread on top of puff. Refrigerate for 20 minutes. Top with Cool Whip. Just before serving, drizzle with Hershey's syrup. (Or caramel, or fruit) |
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| Ingredients | | - |  | 1 cup water |
| - | | 1/2 cup butter (no substitution) |
| - | | 1/4 teaspoon salt |
| - | | 1 cup flour |
| - | | 4 eggs |
| - | | 8 ounces cream cheese; softened |
| - | | 2 packages instant vanilla pudding (small pkg) |
| - | | 3 cups cold milk |
| - | | Hersheys syrup |
| - | | 12 ounces Cool Whip |
| - | | Hersheys syrup |
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