Recipe(tried): Paula's Cream Puff Dessert

Cream Puff Base:

1 C. water
1 stick butter
1 C. flour
4 eggs.

Boil water & butter; turn off heat and add all the flour at onces. Stir vigorously until the batter forms a ball. Scrape from pan into mixing bowl and let cool about 10 min. or so. At low speed, mix in the eggs, one at a time, til the batter is completely smooth.

Spread the batter on a large rimmed cookie sheet lined with waxed paper (ungreased) and bake in preheated 375 degree oven til done (approx. 45 min.) Let cool, then carefully remove from the cookie sheet and peel off the paper.

Cream Filling:

1 large vanilla pudding mix (instant)
1 8-oz. pkg. of cream cheese, softened (this is substituted for 1 cup of the milk called for in the directions)
Milk

In mixing bowl, beat the cream cheese 'til smooth. Add the vanilla pudding mix and remaining milk, and beat 'til smooth. Place in fridge for about 15 min. or so to firm up.

Assembling: Spread the cream filling on the pastry base, being careful not to have it spill over the edges. Top with 12 oz. container of Cool Whip (or other cream-type topping). Drizzle over store-bought chocolate sauce, or make this:

Fudge Sauce:

8 oz. heavy (whipping) cream
12 oz. pkg. semi-sweet chocolate chips

In microwave, heat cream on high for 1 min. 'til very hot. Gently stir in the chocolate chips 'til they melt and mixture is smooth. For uniform drizzling, let the sauce cool for probably 1/2 hour or so (or it will be too hot to handle easily), pour into a sandwich-sized plastic baggie, snip off one corner and pipe over the Cool Whip topping.