Cream Puff Squares

Ingredients

Crust

• 3⁄4 cup water
• 6 tablespoons butter
• 3⁄4 cup flour
• 3 eggs

Filling

• 2 cups skim milk
• 2 (3 1/2 ounce) packages instant vanilla pudding
• 2 cups Cool Whip

Topping

• 1 cup Cool Whip
• 2 ounces semisweet chocolate

Instructions Next Page...

Instructions

1 _ Preheat oven to 400.

2 _ For Crust: Heat water and butter over medium heat until butter in melted and mixture comes to a boil.

3 _ Stir in the flour all at once. Reduce heat to low and stir mixture vigorously about one minute or until mixture leaves sides of pand and forms a ball.

4 _ Remove from heat and let stand 5 minutes.

5 _ Add eggs, one at a time, beating after each addition until mixture is smooth,.

6 _ Spread mixture evenly over bottom of 9x13 pan. Bake 20 minutes. Surface will puff unevenly. Prick 10-12 times to release steam; continue baking 5 minutes or until crust is golden brown. Cool completely.

7 _ For filing: Pour milk into bowl. Add pudding mixes; whisk 2 minutes until thickened. Fold in 2 cups of whipped topping. Spread mixture evenly over cooled crust. Refridgerate 1 hour.

8 _ For topping: Place chocolate and 1 cup cool whip in microwave on high for 30 seconds. Stir until smooth. Drizzle over cold squares.

9 _ Refridgerate until ready to serve.

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