Cream Puff Dessert

1 C. water
1/2 C. butter (no substitutes)
1 C. all-purpose flour
4 eggs

FILLING
1 8-oz pkg. cream cheese, softened
3 1/2 C. cold milk
2 packages - 3.9 ounces each instant chocolate pudding mix

TOPPING
1 8-ounces frozen whipped topping, thawed
1/4 C. milk chocolate ice cream topping
1/4 C. caramel ice cream topping
1/3 C. chopped almonds

In pan over medium heat, bring water & butter to a boil. Add flour, all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes.

Add the eggs, one at a time, beating well after each addition. Beat until smooth.

Spread into a greased 13x9 baking dish. Bake at 400� for 30-35 minutes or until puffed and golden brown. Cool completely on wire rack.

Meanwhile in a mixing bowl, beat cream cheese, milk and pudding mix until smooth. Spread over puff; refrigerate for 20 minutes.

Spread with whipped topping; refrigerate until serving.

Drizzle with chocolate and caramel toppings, sprinkle with almonds.

Store in refrigerator.

12 servings