Instructions

1. Preheat oven to 400 degrees. In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour and stir. Cook and stir until mixture forms a ball. Take off heat and let cool about 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each egg is added. Spread mixture into a greased 9×13 pan so it covers the bottom. Bake for 35 to 40 minutes until raised and golden brown. Transfer to wire rack and immediately slice open all the “puffs” so the whole thing collapses. Push down with a spoon. (This is the dessert “crust”.) While the cream puff crust is baking, mix the pudding and milk according to package directions. Once the puff crust is cool, spread pudding evenly on top. Spread Cool Whip on this. I drizzle Hershey’s syrup on mine, but other toppings would be good and it is yummy plain too! Keep this dessert refigerated. Cut into squares to serve.

Uh…I don’t think it is nutritious, but it is decadent and delicious!