Cream Puff Dessert

1 cup water
1/2 cup butter (no substitutes)
1 cup all-purpose flour
4 eggs

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

TOPPING
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup milk chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds

In a saucepan over medium heat, bring water and butter to boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth. Spread into a greased 13-by-9-by-2 inch baking dish. Bake at 400 degrees for 30–35 minutes or until puffed and golden brown. Cool completely on a wire rack. Meanwhile, in a mixing bowl, beat cream cheese, milk and pudding mix until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate until serving. Drizzle with chocolate and caramel toppings; sprinkle with almonds. Store leftovers in the refrigerator.

Yield: 12 servings.