Cream Puff Dessert

From: Delinda Fields

Crust:
1 c. water
1 c. flour
1/2 c. butter (no subs)
4 eggs

Filling:
1-8 oz cream cheese, softened
3 1/2 c.cold milk
2- 3.9 oz pkgs instant chocolate pudding mix

Topping:
1- 8 oz carton frozen whipped topping, thawed
1/4 c. chocolate ice cream topping
1/4 c. caramel ice cream topping
1/3 c. chopped almonds

In saucepan over med heat bring water and butter to a boil. Add flour all at once. Stir til smooth balls form. Remove from heat, let stand 5 min. Add the eggs, one at a time, beating well after each addition. Beat til smooth, Spread on greased 9 x 13 pan. Bake at 400 for 30-35 min or puffed and golden brown. Cool completely on wire rack. Meanwhile, in mixing bowl beat cream cheese, milk, and pudding til smooth. Spread over puff. Refrigerate for 20 min. Spread with whipped topping, refrigerate til serving. Drizzle with toppings and almonds.