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Cream Puff Cake
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--CRUST:--
1 c. water
1 stick oleo
1 c. flour
4 eggs
--FILLING:--
1 (8 oz.) pkg. cream cheese, softened
2 (3 oz.) pkgs. instant pudding
Your choice of flavor
3 c. milk
CRUST: Bring water and oleo to a boil. Stir in flour until it forms a ball. Cool. Beat in eggs one at a time. Slightly grease 9 x 13 inch pan and spread batter in pan. Bake at 450 degrees for 15 minutes; then 350 degrees for 25 to 30 minutes. FILLING: Beat until smooth and spread on crust. Top with Cool Whip. Drizzle lines of Herhsey's syrup on top. Note: May use sugar free pudding and leave off syrup.
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