Preheat oven to 450°F and grease a 9×13″ baking pan
Boil together water, butter and salt. Remove from heat and pour into a mixing bowl.
1 cup water,1/2 cup butter,1/4 teaspoon salt
Add flour and beat by hand until it forms a ball or beat for a couple of minutes with an electric mixer until very well mixed.
1 cup all-purpose flour
Cool dough for 10 minutes.
Add eggs to dough and beat until thick and smooth. Dough surface should have a satin sheen.
4 eggs
Cool again for about 5 minutes.
Transfer into a greased pan and press out until flat. Bake for 15 minutes at 450°F.
Prick with a knife about 15 times in the center that is puffed up to allow air to escape. Reduce oven heat to 350°F and bake another 20 minutes.
Allow pan and dough to cool for about 30 – 45 minutes before adding cream filling.
Beat softened cream cheese in a mixing bowl.
8 ounces cream cheese
Whisk together pudding and milk. Mix well. Add to cream cheese and mix slowly at first and then beat well. Pour over baked cream puff.
2 3.9 oz box instant vanilla pudding,3 1/2 cups milk
Cover with Cool Whip and drizzle with chocolate syrup. Store in the refrigerator.
8 ounce whipped topping,1/4 cup chocolate syrup
NOTES
Allow time for the dough to cool so that the puff layer is prepared properly.
Allow pan and dough to cool before adding the cream filling so that cream layer can remain firm and cool.
Cream cheese that is VERY soft will be easiest to mix, if there are small bumps know that they will not negatively affect the quality of the dessert.
Begin with a very light drizzle of chocolate as we’ve found that less equals more.
Store in the refrigerator for up to 3 days, but know that it will taste best in the first couple days.
The dough could be prepared and frozen, but the finished dessert would not freeze well.
