This is absolutely delicious and great for a large crowd. This is from Michelle's mom and has made on several occasions. I have never made myself, but am testing out this next weekend. I was introduced to her mom as the one who loves her cream puff...she says it is very easy to make.
Topping
2 small boxes French Vanilla pudding (instant)
3 1/2 cups milk
8 oz. cream cheese
8 oz. cool whip
Choc. Syrup
Crust
1 cup water
1 cup flour
1/2 cup oleo or butter
6 eggs (room temp)
Bring water and oleo to a boil. Add flour all at once and stir rapidly until it pulls away from side of pan. Remove from heat. Beat in eggs, one at a time. Spread in jelly roll pan (10x15 inches). Bake for 30 minutes at 400. Let cool.
Mix two small instant French Vanilla puddings with 3 1/2 cups milk. Beat in 8 oz. cream cheese (Be sure to beat cream cheese first). Pour over crust. Refrigerate until firm. Spread 8 oz. cool whip over pudding. Drizzle with chocolate syrup.
