Pan Cream Puff

1 c water
1 cube butter
1 c flour
6 eggs
2 large vanilla puddings
6 c milk
1 (12 oz) Cool Whip
1 (8 oz) cream cheese
Chocolate syrup

Cream Puff: Boil water with butter until butter melts. Add flour all at once. Stir vigorously until batter leaves the sides of the pan.
Add eggs (beat one egg in at a time). Spread on greased large jellyroll pan (12x16). Bake at 450 for 20 minutes. Let cool.

Filling: Mix both packages of vanilla pudding (following direction on package). Blend cream cheese into pudding. Spread filling on cooled puff. Spread softened Cool Whip on top of Pudding. Drizzle chocolate syrup on Cool Whip.

From Jill Laws