Cream Puff Cake

By carlaschwartz

Ingredients

• 1 cup water
• 1/2 cup butter, cubed
• 1 cup all-purpose flour
• 4 eggs
• FILLING
• 1-2 8 oz cream cheese, softened
• 2 1/2 cups 2% milk
• 4 pkg (3.3 oz each) instant white chocolate or vanilla pudding mix
• 1 carton (16 oz) frozen whipped topping, thawed
• 1 Cup pecans
• drizzle w/ carmel syrup

Preparation

Step 1

In a large saucepan, bring water and butter to a boil. Add flour all at once and stire until a smooth ball forms. Continue beating until smooth and shiny. Remove from the heat; let stand for 5 mins. Add the eggs, one at a time, beating well after each addition.

Transfer to a greased 13 in x 9 in baking dish. Bake at 400 for 22-26 mins or until puffed and golden brown. Cool completely on a wire rack.

For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 mins. Spread with whipped topping. Chill until serving.