Cream Puff Cake

No picture today, just a quick recipe in time for the holidays.

We made this for a church activity and everyone loved it - including me:) It feeds a crowd - 20 or more depending on the size that you cut your pieces. Great for having company over. Not so great for just your family if you have little to no self control :).

Cream Puff Cake

1 1/2 c. water

1 1/2 cubes butter

a little almond flavoring

1 1/2 c. flour

6 eggs

3 c. milk

8 oz softened cream cheese

2 pkgs vanilla instant pudding (small packs)

16 oz Cool Whip

Chocolate syrup (optional)

Crust: Boil water and butter. Remove from heat and add flour, mix until it forms a ball. Add vanilla and one egg at a time, beating well. Spread onto a jelly roll pan or large cookie sheet. Bake at 400 for 30 min. Cool completely. (When it bakes, it puffs up and looks like a mountain range. As it cools, it goes down some and you can lightly press it down a little)

Filling: Mix milk, pudding packs and softened cream cheese until smooth. Fold in Cool Whip and spread over cooled baked crust. Refrigerate. Optional - top with chocolate syrup before serving.

They are light and yummy - again, self control must be used here :)