Story:
Ben's Grandmommy loved to cook and bake and entertain. She had stacks and stacks of cooking magazines around her house. I picked this recipe up from one of her "Quick Cooking" magazines years and years ago. And I haven't made this dessert for years and years (so I can't even say if my kids like it or not)... but I want to make it again soon, so I thought I'd post it here for convenience. I remember one time I made it (way back when we were still in married student housing) and I took it as such a compliment when Ben's little sister asked, "You MADE this?!" She thought I had picked it up from a bakery or something. heehee.
Ingredients:
The PUFF:
1 C water
1/2 C butter
1 C flour
4 eggs
FILLING:
1 pkg (8oz) cream cheese, softenened
3 1/2 C cold milk
2 pkgs (3.9oz each) instant chocolate pudding mix
TOPPING:
1 carton (8oz) frozen whipped topping, thawed
1/4 C chocolate ice cream topping
1/4 C caramel topping
1/3 C chopped almonds
Directions:
In a saucepan over medium heat, bring water and butter to a boil. Add the flour all at once and stir until a smooth ball forms. Remove from heat and let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beaut until smooth. Spread the dough into a greased 9x13 pan and bake at 400 degrees for 30-35 minutes or until it is puffed and golden brown. Cool completely on a wire rack.
Meanwhile, in a mixing bowl, beat the cream cheese, milk, and pudding mix until smooth. Spread over the puff and refrigerate for 20 minutes.
Then spread with the whipped topping and refrigerate until ready to serve.
Drizzle with the chocolate and caramel toppings and sprinkle with the almonds right before serving.
Cut into squares (like a cake) to serve. Yum!
