Cream Puff Cake

By Bailey1_

Ingredients

• 1 cup water
• 1/2 cup margarine
• 1 cup flour
• 4 eggs
• 1 (8 oz) package cream cheese
• 2 (3.4 oz) boxes french vanilla instant pudding
• 2 cups whole milk
• 1 (8oz) container Cool Whip, defrosted.

Preparation

Step 1

Preheat oven to 400.
CRUST:
In a small saucepan, bring water and margarine to a boil.
Add flour and cook (stirring constantly) until it forms a ball.
Remove from heat.
Add eggs (one at a time), stirring vigorously until well blended.
Spray a 9X13 glass cake pan with nonstick cooking spray,
and spread dough evenly (with wet fingers) into the bottom.
Bake 35 minutes.
Remove from the oven.
As soon as it becomes cool enough to touch, turn out the rust to cool on a wire rack.
When completely cooled, place it back into the same pan.
FILLING:
Using an electric mixer, beat cream cheese and dry pudding mix until blended.
Beat in milk until filling becomes smooth.
Spread over the cooled crust.
Spread Cool Whip evenly on top.