Now That's A Good Dessert!

6 adults...9X13 pan...practically licked clean in one sitting.



Cream Puff Squares

Crust:
3/4 cup water
6 Tblsp butter
3/4 cup flour
3 eggs

Filling and Topping:
2 cups cold milk
2 pkgs (3.4 oz) instant vanilla pudding
8 oz. thawed Cool Whip
2 oz. semi-sweet chocolate chips

For crust, heat water and butter in saucepan over medium-high heat until butter is melted and mixture comes to a boil. Stir in flour all at once. Reduce heat to low and stir mixture vigorously for about 1 minute or until mixture leaves sides of pan and forms a ball. Remove from heat, let stand 5 minutes.

Add eggs, one at a time, beating after each addition until mixture is smooth. Spread mixture evenly over bottom of 9X13 pan.

Bake at 400 degrees for 20 minutes. Prick 10-12 times with a fork to release steam and continue baking for 5 minutes or until golden brown. Cool completely.

For filling, pour milk into bowl. Add pudding mixes. Whisk 2 minutes until thickened. Fold in 2 cups of the Cool Whip. Spread mixture evenly over cooled crust. Refrigerate for one hour.

For topping, microwave remaining Cool Whip and 2 ounces of semi-sweet chocolate chips on High for 30-40 seconds. Stir until smooth. Pour chocolate mixture into a small Ziplock bag. Close bag, cut off tip of bag and garnish the dessert with drizzles of chocolate.

Enjoy!