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"This recipe is from a cookbook that the 4-H Foundation in Michigan made and sold as a fund raiser. It is always a hit for family gatherings, potlucks etc." - Recipe submitted by Linda Washburn of Bronson, Michigan USA.

Cream Puff in a Pan

1 cup water
1/2 cup margarine
1 cup all-purpose flour
4 large eggs
1 (8-ounce) package of cream cheese, softened
2 (3.4-ounce) packages vanilla instant pudding mix
2 cups milk
1 (12-ounce) container nondairy whipped topping
Chocolate syrup if desired

1. Bring water and margarine to a boil in saucepan. Remove from heat. Stir in flour. Beat in eggs one at a time. Spread in a greased 10 x 15-inch jelly roll pan.
2. Bake at 350*F (175*C) for 25 minutes. Cool.
3. Beat cream cheese in mixer bowl until smooth. Add pudding mix, mix in well. Add milk. Mix until creamy. Spread over cooled baked layer. Top with whipped topping. Chill well.
4. Drizzle with chocolate syrup, just before serving.

Makes 18 to 24 servings.

Note: You can substitute any flavor of pudding, the vanilla gives it more of the authentic cream puff taste.