This is a great summer dessert! I made it with my kiddos in our Aprons and Desserts class. I love cream puffs, but this is pretty darn close! I even had to BAKE the crust!
Cream Puff Cake
1 stick margarine
1 cup water
1 cup flour
1 large box instant vanilla pudding
3 cups milk
1 – 8 oz. pkg. cream cheese, softened
1 – 8 oz. carton cool whip
Boil together the margarine and water.
Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9x13 pan.
Bake at 400 for 30 minutes. Cool completely.
In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
Pour into cream puff crust.
Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.