CREAM PUFF CAKE ( Kathy Little ) Recipe

Ingredients

1 ) 1 cup water
2 ) 1 stick butter
3 ) 1 cup flour
4 ) 4 eggs
5 ) 1 package cream cheese (8oz)
6 ) 2 1/2 cups milk
7 ) 3 packages instant white chocolate or french vanilla pudding (3.3 oz)
8 ) 1 carton cool whip (8oz)

Preparation

Step 1

In large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Continue beating until smooth and shiny. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Transfer to a greased 13 x 9 baking dish. Bake a t 400 for 22-26 minutes or until puffed and golden brown. Cool completely. For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread with cool whip. Refrigerate. This is good served with fresh raspberries!