Recipe: Cream Puff Squares (with cream cheese and pudding filling)

CREAM PUFF SQUARES

FOR THE CREAM PUFF BATTER:
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
FOR THE FILLING:
1 (8 ounce) package cream cheese, softened
2 packages (4-serving size each) vanilla instant pudding
1 (12 ounce) container frozen whipped dessert topping, thawed (for topping)
1 (16 ounce) jar or can ready-made chocolate fudge frosting (for serving)

Preheat oven to 400 degrees F. Spray a 15-by-10-by-1-inch baking sheet with nonstick cooking spray; set aside.

In a medium saucepan, combine water and butter. Bring to boiling. Stir in flour all at once until thoroughly combined and mixture forms a ball. Remove from heat; cool 10 minutes.

Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Spread in prepared pan.

Bake 20 to 25 minutes or until puffed and golden brown. Cool in a pan on a wire rack for 15 minutes.

Meanwhile, in a mixing bowl, prepare pudding mix according to package directions. Beat in softened cream cheese with electric mixer at low speed until mixture is well combined.

Spread pudding mixture over cooled crust. Spread thawed whipped topping over pudding. Cover and chill.

TO SERVE:
Place frosting in a microwave-safe bowl. Cover and microwave on high for about 20 seconds, or until drizzling consistency. Drizzle over dessert. Cut into 24 squares. Store leftovers in refrigerator.

Judy Rebeor, of Fulton

Makes 24 servings
Source: Wal-Mart Family Cookbook