CREAM PUFF DESSERT
Use a half-sheet pan & preheat oven to 400
I cup Water
1 stick Butter
1 cup Flour
4 large Eggs
Combine water & butter in a saucepan. Heat until the butter is completely melted. Turn burner to low, add the flour & stir until combined. Remove the pan from the burner and add the eggs, 1 at a time, stirring until completely combined each time. Press the dough out with your fingers on the sheet pan and bake for 25 minutes. Cool completely.
2 ½ cups Milk
1 - 8-oz. package Cream Cheese at room temp
2- 3-oz. packages Instant Vanilla Pudding (or flavor of your choice)
1 teaspoon vanilla
½ teaspoon almond flavoring
1 - 8-12 oz. carton Cool Whip
Put the milk and cream cheese into a good size bowl and beat till smooth; add the dry pudding and continue to beat until smooth. Add the flavorings and half of a carton of Cool Whip and fold them in. Spread this mixture on the cream puff crust. Top with the remaining cool whip and top with some shaved chocolate or toppings of your choice.
In the summer, I top this with strawberries, cut in half, with the tops still on and then sprinkle blueberries on it. Very pretty.
Keep refrigerated until serving time and cut in squares to serve.