Heat water and oleo until melted.
Add flour; mix well.
Add eggs, one at a time; mix well.
Grease a 9 x 13-inch; spread mixture on the bottom and up the sides a little.
Bake at 400\u00b0 for 35 minutes.
Pastry will puff up like a cream puff.
Let cool.
Heat water and oleo, then add flour.
Mix. Let cool.
Add unbeaten eggs, one at a time, mixing well.
Pour mixture into 9 x 12-inch greased pan.
Spread mixture on bottom of pan and a little up the sides.
Bake 35 minutes at 400\u00b0.
Pastry will puff up like a cream puff.
Let cool.
Boil together the margarine and water.
Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9x13 pan.
Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is suppose to happen). ;).
In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
Pour into cream puff crust.
Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
This keeps well for days.
CREAM PUFF. Preheat oven to 400\u00b0F
For the cream puff pastry:
Preheat oven to
br>Spread over cooled cake.
Beat heavy cream until the consistency
efore filling.
Fill with Cream Puff Filling.
br>For filling, beat the cream cheese, milk and pudding mix
Bring to a boil, water and margarine; stir in flour until it forms a ball.
Remove from heat.
Add eggs one at a time; beat with electric mixer.
Place in greased 9 x 13-inch pan.
Bake at 375\u00b0 for 30 minutes.
Beat cream cheese until smooth; add French vanilla pudding and milk.
Spread pudding mixture over top of cake.
Top with Cool Whip.
Bring butter and water to a boil and remove from heat.
Then stir in flour and pour into bowl with 4 eggs already beaten; mix with mixer.
Pour into large greased cake pan.
Bake for 30 minutes at 350\u00b0.
Mix pudding, milk and cream cheese and pour on top of cooled crust.
Then spread Cool Whip over top and drizzle with chocolate syrup.
Refrigerate.
Heat margarine and water on low heat.
Add flour a little at a time until it gets thick (on low heat).
Cool.
Put flour mixture in a bowl; beat in 4 eggs (one at a time) with mixer. Grease 9 x 13-inch tin pan with margarine.
Spread mixture in pan (put up sides of pan a little bit).
Bake at 400\u00b0 for 30 to 35 minutes.
It will puff.
Heat water and oleo to rolling boil.
Stir in flour; stir vigorously until mixture forms a ball.
Beat in eggs all at once. Grease a 13 x 9-inch cake pan.
Spread mixture on bottom and a little up sides.
Bake 35 minutes at 400\u00b0.
Let cool.
Bring the water and oleo to a boil and melt oleo. Add the flour. Stir until mixture leaves side of pan and forms a soft ball. Cool slightly. Add the eggs, one at a time, and mix well. Spread in a 9 x 13-inch cake pan (greased), over bottom and sides. Bake 35 minutes at 400\u00b0. Cool. This crust will raise up different places; don't disturb it.
Mix together the cream cheese, milk and pudding.
Spread on cake.
Spread the Cool Whip over the pudding.
Bring to a boil 1 cup water and 1 stick margarine.
Gradually stir in 1 cup flour (use whisk to avoid lumps).
Take from stove. Add eggs, one at a time, beating well after each addition.
Pour into a greased 9 x 13-inch cake pan.
Bake at 375\u00b0 for 30 to 35 minutes.
When cool, beat cream cheese until smooth.
Add 2 1/2 cups milk and the pudding; spread on cake.
Top with Cool Whip.
ven heat off and allow puff ring to rest in the
Boil water and margarine.
Remove from heat.
Beat in eggs, one at a time.
Add flour; mix well.
Pour over bottom of greased 9 x 13-inch pan.
Bake at 375\u00b0 for 30 minutes (bakes uneven!); let cool.
Mix boxes of pudding and milk together.
Add cream cheese and beat until smooth.
Spread over cake, cover with Cool Whip and drizzle chocolate syrup over top.
Swirl and refrigerate.
Keep chilled.
Serves 20 to 24.
ough.
Beat milk, sour cream, pudding and pie filling (dry
ith a wooden spoon. Cool cream puff before filling.
For the
Boil water and margarine; add flour and beat.
Add eggs 1 at a time and beat.
Bake on a greased 13 x 9 at 350\u00b0 for 30 to 40 minutes.
Cool.
Soften cream cheese and mix instant pudding and milk.
Beat all together; pour onto crust.
Top with Cool Whip. Drizzle with chocolate syrup.
Mix together water and oleo; let cool.
Add flour to water and oleo gradually.
Add eggs one at a time; beat after each egg. Pour into greased 9 x 13-inch pan (batter will be thin).
Bake at 375\u00b0 for 30 minutes.
Let cool.
Mix together the pudding mix and milk.
Bring to boil.
Remove from heat and add cream cheese. Stir until cheese is melted.