Chocolate Eclair Puff
recipe from Lisa @ The Cutting Edge of Ordinary

1 cup water
½ cup butter (do not substitute!)
1 cup all purpose flour
4 eggs

1 – 8 oz package cream cheese, softened
3 ½ cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix

1 carton (8 ounces) whipped topping, thawed
½ cup milk chocolate or hot fudge ice cream topping
¼ cup caramel ice cream topping
1/3 cup chopped almonds (optional)

Preheat the oven to 400. In a saucepan over medium heat, bring the water and butter to a boil. Add the flour all at once, and stir until a smooth ball forms. Remove from the heat. Let stand for 5 minutes. Add the eggs one at a time, beating well after each addition. Beat until smooth. Spread unto greased 9x13 inch baking dish. Bake for 30 – 35 minutes, or until puffed and golden brown. Cool completely on wire rack.

Meanwhile, in a mixing bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the puff and refrigerate for 20 minutes. Spread with whipped topping and drizzle with chocolate and caramel toppings. Sprinkle with almonds. Store leftovers in fridge.