Cream Puff Dessert

1 stick butter or margarine

1 C water (+ 1/4 C high altitude)

1 C flour (+ 3 tsp high altitude)

4 eggs

Boil together 1 stick butter and 1 cup water. Add 1 cupflour. Mix well. Pull off the heat and cool slightly. Stir in 4 eggs, one at a time. Mix well and spread into 9 x 13 inch greased pan. Bake at 400 degrees for 20 or 30 minutes. (Bake at 425 degrees for 20-30 minutes high altitude). Cool completely. Makes a pretty crust.

TOPPING

3 oz. box vanilla pudding

3 oz. box banana pudding

3 C milk

8 oz. pkg cream cheese

drizzle Hersheys syrup
(can use lite or sugar free of any ingredients) puddings can be changed

Take 2 boxes instant pudding. Add 3 cups milk and one 8 ounce package softened cream cheese. Mix together with a wire whip so lumps disappear. Pour onto cream puff crust. Spread 8 ounces Cool Whip on top of pudding and drizzle Hershey's syrup on top. Refrigerate. Keeps very well for days. The cream cheese gives the pudding a different, good taste.