1 stick of unsalted butter.
1 cup of water.
1 cup of flour.
4 large eggs.
4 cups of milk.
8 oz of softened cream cheese.
3 (3.5 oz) packages of instant vanilla pudding.
1 container of cool whip.
Heat the butter and water in a large heavy saucepan over medium high heat and bring to a boil.
Mix in the flour and reduce the heat to low. Cook, constantly stirring until it forms a ball and pulls away from the pan.
Place the dough in a large bowl and beat in the eggs one at a time until it’s well combined.
Spread the batter in an ungreased 9×13 pan and bake in a preheated oven to 400° for 35 minutes then let cool.
Mix together the cream cheese and milk in a large bowl until smooth and beat in the pudding mix until it’s thick.
Spread the cream over the the cooled shell and top with cool whip and chocolate syrup.
Refrigerate until serving time and enjoy!
Easy, peasy and creamy! This cream puff cake is amazing! Just give it a shot, and I promise you won’t regret it.