In the Kitchen with Darryl:

Cream Puff Cake 1 cup water 1 stick butter or margarine 1 cup flour 4 eggs 4 cups milk

3 pkg (sm.) instant vanilla pudding 1 pkg (8 oz) cream cheese, softened

Heat water and butter until melted in a medium sized saucepan. Stir in flour. This will get very thick and hard to stir. Let cool, then stir in 4 eggs, one at a time, unbeaten. It takes a fair amount of stirring to get each egg to mix in. Grease and flour a 13x9 pan. Spread mixture on bottom and a little up the sides. Bake for 35 minutes at 375°F. Pastry will puff up like a cream puff. Mixture will settle a lot after cooling. Let cool completely.

Mix pudding and milk until thick. Add cream cheese. Pour over cooled crust. Cover with Cool Whip. Drizzle with chocolate syrup, if so desired. Cover and refrigerate leftovers.

Note: As is typical to many recipies, sugar free pudding and fat free Cool Whip can be used. If not into the "puff" part, you could mix about 2 cups of crushed graham crackers and 1/2 cup of melted butter together and spread that in the pan instead.