Ingredients
- 1 cup flour
- 1/2 cup butter
- 1/4 tsp. salt
- 1 cup water
- 4 eggs at room temperature
- 2 pkgs. instant vanilla pudding
- 2 1/2 cups cold milk
- 8 oz. cream cheese
- 12 oz. Cool Whip
- 3 oz. chocolate chips
- 2 tbsp. butter
- 1 cup confectioner's sugar
- 3-4 tbsp. milk
Preparation
Step 1
Bring water and butter to a boil until butter is melted. All at once add flour and salt; beat until mixture forms a ball that leaves the sides of saucepan; cool slightly. Add eggs one at a time, beating thoroughly after each addition. Spread pastry mixture into 15 X 10 pan. Bake at 400 degree F for 35 mins. Remove from oven; pierce bubbles with fork while hot. Cool completely. Mix instant pudding with milk; add softened cream cheese, beat together thoroughly. Spread over cake. Spread Cool Whip over pudding. Melt chocolate chips and butter over low heat. Mix to add confectioner's sugar and milk, alternating until thin glaze forms. Pour or drizzle chocolate glaze over Cool Whip. Refrigerate at least 1 hour. Cut into squares to serve.