Ingredients:
1/2 cup margarine
1 cup water
1 cup all-purpose flour
4 eggs
1 (8 ounce) package cream cheese, at room temperature
3 cups milk
2 (3 ounce) packages instant vanilla pudding mix
1 (16 ounce) package frozen whipped topping, thawed
1/4 cup chocolate syrup
1 cup sliced almonds
Directions:
-Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9×13-inch pan.
-In a saucepan or in the microwave, bring water and margarine to a boil. Mix in the flour, then beat in the eggs, one at a time.
-Spread mixture in the prepared pan; bake in preheated oven until puffed and golden, about 25 minutes. Press down any large bubbles with a wooden spoon. Cool cream puff before filling.
For the filling:
-Beat the cream cheese until fluffy.
-Stir in the milk and pudding mix.
-Beat until mixture is thick, then spread over cream puff.
-Top with whipped topping, drizzle with chocolate syrup and sprinkle with almonds.
-Refrigerate 24 hours before serving.