Pan Cream Puff

Name: Pan Cream Puff
Total time: 1515
Yield: 18
Ingredients: 0.5 cup margarine; 1 cup water; 1 cup all-purpose flour; 4 eggs; 1 (8 ounce) package cream cheese, at room temperature; 3 cups milk; 2 (3 ounce) packages instant vanilla pudding mix; 1 (16 ounce) package frozen whipped topping, thawed; 0.25 cup chocolate syrup; 1 cup sliced almonds

Recipe by Patty Prymak from allrecipes.com

Dessert 25 Hr. 15 Mins.

Ingredients

18 servings

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0.5 cup margarine
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1 cup water
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1 cup all-purpose flour
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4 eggs
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1 (8 ounce) package cream cheese, at room temperature

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3 cups milk
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2 (3 ounce) packages instant vanilla pudding mix
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1 (16 ounce) package frozen whipped topping, thawed
•

0.25 cup chocolate syrup
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1 cup sliced almonds

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 9x13-inch pan.
In a saucepan or in the microwave, bring water and margarine to a boil. Remove from the heat and mix in flour, then beat in eggs, one at a time. Spread mixture in the prepared pan.
Bake in the preheated oven until puffed and golden, about 25 minutes. Press down any large bubbles with a wooden spoon. Cool cream puff before filling, 30 to 45 minutes.
Beat cream cheese until fluffy. Stir in milk and pudding mix; beat until mixture is thick, then spread over cooled cream puff. Top with whipped topping, drizzle with chocolate syrup, and sprinkle with almonds. Refrigerate for 24 hours before serving.