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CREAM PUFF CAKE

Ingredients:

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


Preparation:

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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