3 pkgs. (3.3 oz. each) instant white chocolate or vanilla pudding mix
1 (8oz.) Cool Whip, thawed
In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Continue beating until smooth and shiny. Remove from the heat; let stand for 5 minutes. Add the eggs one at a time, beating well after each addition.
Transfer to a greased 13x9 inch baking dish. Bake at 400 degrees for 22 - 26 minutes or until puffed and golden brown. Cool completely on wire rack.
For Filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate fro 20 minutes. Spread with whipped topping. Chill until serving.
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