Cream Puff Cake
by Nikki Cummings

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Course: Cakes/Frostings
Cuisine: American
Food Group: Dairy
Serves: 12


1/2 cup butter or margarine
1 cup water
1/2 cup butter or margarine
1 cup water
1 cup all purpose flour
4 eggs
8 oz light or no fat cream cheese, softened
4 cups milk-skim or 2%
3 packages sugar free instant vanilla pudding (3oz)
8 oz cool whip fat free
chocolate syrup
Melt butter in water. Add flour and cook stirring constantly until it forms a ball. Turn ball into a bowl and beat in eggs one at a time, beating well between each. Spread flat in a 9"x13" greased baking dish. Bake at 400 degrees for 35-40 minutes. Cool. Mix together cream cheese and milk, beat until smooth. Add instant pudding, one package at a time. Spread over cooled shell. Top with whipped cream and drizzle chocolate syrup on top. Chill at least one hour before serving. Refrigerate left overs. Ingredients above are for low fat cake but you can use higher fat ingredients.