Cream Puff Cake
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| 1/2 cup margarine
1 cup flour
3 small boxes instant
chocolate pudding
4 cups cold milk
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1 small Cool Whip
1 cup water
4 eggs
8 oz. cream cheese
fudge syrup
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Crust: Bring margarine and water to a boil.
Remove from the stove, add flour and stir all together. Beat
in eggs one at a time. Spread into 9 x 13 greased pan, and bake at
400o for 25 minutes, or until golden. Cool.
Filling: Mix pudding with milk. Add cream cheese
(softened), beat together. Spread top with Cool Whip, drizzle on fudge
syrup. Chill two hours.
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