Ingredients
1 cup water1/2 cup butter1 cup all-purpose flour4 large eggs, room temperatureFILLING:1 package (8 ounces) cream cheese, softened3-1/2 cups cold 2% milk2 packages (3.9 ounces each) instant chocolate pudding mixTOPPING:1 carton (8 ounces) frozen whipped topping, thawed1/4 cup chocolate ice cream topping1/4 cup caramel ice cream topping1/3 cup chopped almonds
Preparation
In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely.
For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes.
Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.
