Cream Puff Squares - cooking recipe

Ingredients

Crust
3/4 cup water
6 tablespoons butter
3/4 cup flour
3 eggs
Filling
2 cups skim milk
2 (3 1/2 ounce) packages instant vanilla pudding
2 cups Cool Whip
Topping
1 cup Cool Whip
2 ounces semisweet chocolate

Preparation

Preheat oven to 400.
For Crust: Heat water and butter over medium heat until butter in melted and mixture comes to a boil.
Stir in the flour all at once. Reduce heat to low and stir mixture vigorously about one minute or until mixture leaves sides of pand and forms a ball.
Remove from heat and 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 20 minutes. Surface will puff unevenly. Prick 10-12 times to release steam; continue baking 5 minutes or until crust is golden brown. Cool completely.
For filing: Pour milk into bowl. Add pudding mixes; whisk 2 minutes until thickened. Fold in 2 cups of whipped topping. Spread mixture evenly over cooled crust. Refridgerate 1 hour.
For topping: Place chocolate and 1 cup cool whip in microwave on high for 30 seconds. Stir until smooth. Drizzle over cold squares.
Refridgerate until ready to serve.