Cream Puff Cake

Ingredients:
1 cup water
1/2 cup butter, cubed
1 cup flour
4 eggs

Filling:
1 pkg (8 oz) cream cheese, softened
2 1/2 cups 2% milk
3 pkgs (3.3 oz each) instant white chocolate or vanilla pudding mix
1 carton (8 oz) whip cream

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 9x13 baking dish. Bake at 400 deg for 22-26 min or until puffed and golden brown. Cool completely on a wire rack.

For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread cool whip on top. Chill until serving.

I made both vanilla and white chocolate, and both are delicious! We also served it with strawberries. It would probably be good with any pudding. We were thinking chocolate or banana would be good too.