Boil water & oleo. Remove from heat. Add flour until balls form. Add eggs, 1 at a time. Spoon mixture into 9x13 glass pan. Bake at 375 for 25 minutes. Remove from oven & cool completely.
Filling: Beat cream cheese slowly. Add milk, until smooth. Add 2 pkgs vanilla pudding. Beat for 1 minute, let mixture stand 15 minutes. Spoon pudding onto crust. Spread cool whip over pudding, then dribble with hard shell syrup. Refrigerate.
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