Hi all!! To JL in South Jersey, July 7th - I have the Cream Puff Cake recipe, but it did not say to cook the vanilla pudding. The following is self-explanatory. Which is correct? Would like to make it.
(Thanks, Chris!)
Marilyn in Pittsburgh

Cream Puff Cake

Very Best Baker: J. Wilkins
Elegant looking & tasting dessert!!
Ingredients

CRUST:
1 c. water
1 stick butter
1 c. flour
4 eggs

FILLING:
3 sm. boxes instant vanilla pudding
1 (8 oz.) pkg. cream cheese
4 c. milk
1 (9 oz.) Cool Whip
Chocolate syrup

Boil together 1 cup water and 1 stick butter. Add 1 cup flour, stir together and let sit for 2 minutes. Stir in 4 eggs, one at a time, spread into greased 9"x13" pan. Bake at 400 degrees F. for 30 to 35 minutes. Cool. Beat cream cheese. Add vanilla pudding and milk a little at a time. Pour onto crust. Cover with Cool Whip. Drizzle with chocolate syrup and swirl to create a design. Refrigerate until
chilled. Serves 12 to 16.

My friend Lisa makes this with the following differences:
The crust is the same which I bake for 20-25 minutes at 400 I use 2 (3.4 oz.) pkgs. instant vanilla pudding, 3 cups milk, 1 8 oz. pkg. cream cheese. Whipped cream and syrup is the same, but I do add the sliced almonds on top.

This is so good! Just like a huge cream puff!
Take care and have a great day!
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Chris in NM

http://www.nancyskitchen.com