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Ingredients
- 1 ) 1 cup water
- 2 ) 1 stick butter
- 3 ) 1 cup flour
- 4 ) 4 eggs
- 5 ) 1 package cream cheese (8oz)
- 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!