Cream Puff Dessert and Chocolate Sauce
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1 cup water
1/2 cup margarine
1 cup flour
2 packages (4 servings each) instant vanilla pudding
3-1/2 cups milk
8 ounces cream cheese (softened)
1 large container Cool Whip
3 tablespoons cocoa
2 tablespoons water
2/3 cup evaporated milk
3/4 cup sugar
2 tablespoons margarine
1 teaspoon vanilla
Boil 1 cup water and 1/2 cup margarine. Remove from stove and add 1 cup flour. Beat in 4 eggs (one at a time). Pour in greased 15x10-inch jellyroll pan and bake at 400 degrees F. for 25 minutes. Cool.
Combine 2 packages instant vanilla pudding with 3-1/2 cups milk. Beat 8 ounces cream cheese and combine with the pudding and milk mixture and beat until mixed well and thickened. Pour mixture over cream puff. Top with cool whip and drizzle with chocolate sauce.
Combine cocoa and water in a saucepan and add milk and sugar. Boil for 4 minutes. Remove from stove and beat in margarine and vanilla. Cool. Serve over Cream Puffs.