CREAM PUFF SQUARES
- 3/4 cup water
- 6 Tbs. butter or margarine
- 3/4 cup flour
- 3 eggs
- FILLING & TOPPING
- 2 cups cold milk
- 2 pkgs. (3.4oz each) vanilla instant pudding
- 1 container (8oz) cool whip, thawed, divided
- 2 squares (1oz. each) semi sweet chocolate for baking, chopped
Cooking time 17mins
Preheat oven to 400*
For CRUST, heat water and butter in a small saucepan over medium-high heat until butter is melted and mixture comes to boil. Stir in flour all at once using a bamboo spoon. Reduce heat to low and stir mixture vigorously about 1 minute or until mixture leaves sides of pan and forms a ball. Remove pan from heat; let stand 5 minutes.
Add eggs, one at a time, beating after each addition until mixture is smooth. Spread mixture evenly over bottom of a 9x13 pan using large spreader. Bake 20 minutes. (surface will puff unevenly) Prick 10-12 times to release steam; continue baking 5 minutes or until crust is golden brown. Cool completely.
For FILLING, pour milk into a bowl. Add pudding mixes; whisk 2 minutes until thickened. Fold in 2 cups of cool whip. Spread mixture evenly over cooled crust. Refrigerate 1 hour.
For TOPPING, place chocolate and remaining cool whip in a small bowl. Microwave uncovered, on high 30-40 seconds; stir until smooth. Pour chocolate mixture into a small resealable plastic bag. Close bag. Cut dessert into 15 squares. Cut off the very tip of one corner with a pair of scissors. Garnish each square with a drizzle of chocolate. Refrigerate until ready to serve.