1 cup water
1/2 cup butter
1 cup all-purpose flour
1 pkg (8 oz) cream cheese, softened
3 1/2 cups cold milk
2 pkgs (3.9 oz each) instant chocolate pudding mix
1 carton (8 oz) frozen whipped topping, thawed
1/4 cup chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds
Assemble crust ingredients.
In a large saucepan, bring the water and butter to a boil. Add flour all at once; 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. Continue beating until mixture is smooth and shiny.
Spread into a greased 13x9" baking dish.
Bake at 400-degrees for 30-35 minutes or until puffed and golden brown.
Remove to a wire rack to cool completely.
Assemble filling ingredients.
Beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over the puff. Refrigerate for 20 minutes.
Assemble topping ingredients.
Spread the pudding mixture with whipped topping; refrigerate until serving.
Drizzle with chocolate and caramel toppings; sprinkle with the almonds.
Then, finish off with a drink of your choice...in my case, a lovely Raspberry Smirnoff's...toast yourself to a job well done. :)