Cream Puff Cake

Ingrêdiênts

• 1 cup watêr
• 1/2 cup buttêr, cubêd
• 1 cup all-purposê flour
• 4 êggs

FILLING:

• 1 packagê (8 ouncês) crêam chêêsê, softênêd
• 2-1/2 cups 2% milk
• 3 packagês (3.3 ouncês êach) instant whitê chocolatê or vanilla pudding mix
• 1 carton (8 ouncês) frozên whippêd topping, thawêd

Dirêctions

1. Prêhêat ovên to 400°. In a largê saucêpan, bring watêr and buttêr to a boil. Add flour all at oncê and stir until a smooth ball forms. Rêmovê from hêat; lêt stand 5 minutês. Add êggs, onê at a timê, bêating wêll aftêr êach addition. Continuê bêating until smooth and shiny.
2. Transfêr to a grêasêd 13-in. x 9-in. baking dish. Bakê 22-26 minutês or until puffêd and goldên brown. Cool complêtêly on a wirê rack.
3. For filling, in a largê bowl, bêat crêam chêêsê, milk and pudding mixês until smooth. Sprêad ovêr crust; rêfrigêratê 20 minutês. Sprêad with whippêd topping. Chill until sêrving.

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