Cream Puff Cake - cooking recipe

Ingredients

1 c. water
1 stick margarine
1 c. flour
4 eggs
3 pkg. French vanilla instant pudding
1 container Cool Whip
Hershey syrup
1 c. chopped walnuts (optional)

Preparation

Heat 1 cup water and margarine until they boil.
Add flour and stir until a ball forms (almost immediately).
Let cool.
Beat in 4 eggs, one at a time.
Spread mixture in a glass 9 x 13-inch pan with a little of the dough mixture up the sides of the pan.
Bake at 375\u00b0 for 30 minutes.
It will be puffy, then let cool.
Mix 3 packages of the pudding with the milk; pour in prepared crust. Top with Cool Whip and drizzle Hershey syrup on top and nuts.