CREAM PUFF CAKE
1 stick margarine
1 cup water
1 cup flour
1 large box instant vanilla or white chocolate pudding
3 cups milk
1 – 8 oz. pkg. cream cheese, softened
1 – 8 oz. carton cool whip
Boil together the margarine and water.
Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9×13 pan.
Bake at 400 for 30 minutes. Cool completely.
In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
Pour into cream puff crust.
Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
This keeps well for days