butter (no substitutes)
cream cheese softened (8 ounces)
3 1/2 c
3.9 ounces each instant chocolate pudding
thawed cool whip
milk chocolate ice cream topping
caramel ice cream topping
chopped nuts ( i prefer pecans)
1In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the 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 13 in x 9 in baking dish. Bake at 400 for 30- 35 minutes or until puffed and golden brown. Cool completely on wire rack.
2In a mixing bowl, beat cream cheese, milk and pudding mix until smooth. Spread over puff; refrigerate for 20 minutes.
3Spread with whipped topping; refrigerate until serving. Drizzle with chocolate and carmel toppings; sprinkle with nuts. Dtore left overs in the refrigerator.