Cream Puff Squares
3/4 c water
6 tbsp butter or margarine
3/4 c all purpose flour
Filling and Topping:
2 c cold milk
2 pkg (3.4 oz each) vanilla instant pudding
1 8 oz container frozen whipped topping, thawed, divided
2 1 oz squares of semi sweet chocolate for baking, chopped
1. Preheat oven to 400° F. For crust, heat water and butter in saucepan over medium
high heat until butter is melted and mixture comes to a boil. Stir in flour all
at once using bamboo spoon. Reduce heat to low and stir mixture vigorously about
1 minute or until mixture leaves sides of pan and forms a ball. Remove pan from
heat; let stand 5 minutes.
2. Add eggs, one at a time, beating after each addition until mixture is smooth.
Spread mixture over bottom of rectangular baker using large spreader. Bake 20
minutes. Surface will puff unevenly. Prick 10-12 times to release steam.
Continue baking 5 minutes or until crust is golden brown. Cool completely.
3. For filling, pour milk into classic batter bowl. Add pudding mixes; whisk two
minutes until thickened. Fold in two cups of the whipped topping. Spread mixture
evenly over cooled crust. Refrigerate one hour.
4. For topping, place chocolate and remaining whipped topping in small micro
cooker. Microwave, uncovered on high for 30-40 seconds; stir until smooth. Pour
chocolate mixture into small resealable plastic bag. Close bag. Cut dessert into
15 squares. Cut off very tip of one corner of the plastic bag with kitchen
shears. Garnish with a drizzle of chocolate. Refrigerate until ready to serve or
serve right away.