1 c. water
1 stick butter
1 c. flour
4 eggs
8 ozs. cream cheese (softened)
3½ c. milk
2 small pkgs. sugar free instant pudding mix
8-oz. carton sugar free Cool Whip
Bring water and butter to a boil over medium heat. Add flour all at once and stir until smooth ball forms. Remove from heat and let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Spread into greased 9 x 13-inch pan and bake at 400° for 30 to 35 minutes or until puffed and brown. Cool completely. Beat cream cheese while gradually adding milk. Add pudding mixes and blend until smooth. Spread over puff and top with cool whip. Keep refrigerated.
Karen Muir, Niles
