Cream Puff Cake
From the kitchen of Melody Padget
Ingredients
1/2 cup butter or margarine
1 cup water
1 cup all-purpose flour
4 eggs
1 package (8 ounce) light or no fat cream cheese, softened
4 cups milk, skim or 2%
3 packages sugar free instant vanilla pudding (3oz)
1 tub (8 ounce) Cool Whip, fat free
chocolate syrup
Directions
Preheat oven to 400 degrees.
Grease 13x9 baking dish.
Melt butter in water. Add flour and cook stirring constantly until it forms a ball.
Turn ball into a bowl and beat in eggs one at a time, beating well between each.
Spread flat into prepared baking dish.
Bake for 35-40 minutes.
Cool.
Mix together cream cheese and milk, beat until smooth.
Add instant pudding, one package at a time.
Spread over cooled shell. Top with whipped cream and drizzle chocolate syrup on top.
Chill at least one hour before serving.
Refrigerate leftovers.
Ingredients above are for low fat cake but you can use higher fat ingredients.
