Ingredients:
Crust:
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs
Filling:
1 (8 oz) package cream cheese, softened
2 (3.4 oz) packages instant vanilla pudding
2 1/2 cups cold milk
1 (8 oz) container whipped topping (like Cool Whip), thawed
Topping:
Chocolate syrup (for drizzling)
Directions:
Prepare the Crust:
Preheat your oven to 400°F (200°C). In a medium saucepan, bring the water and butter to a boil over medium heat. Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
Add eggs one at a time, beating well after each addition. The dough will become smooth and glossy.
Spread the dough into a greased 9×13-inch baking dish, making sure it covers the bottom and slightly up the sides. Bake for 30–35 minutes or until golden brown. Remove from oven and let cool completely.
Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth. In a separate bowl, whisk together the pudding mixes and cold milk until thickened. Gradually add the pudding mixture to the cream cheese, beating until well blended.
Spread the pudding mixture evenly over the cooled crust.
Top with the whipped topping, spreading it to cover the entire surface.
Drizzle chocolate syrup over the top for decoration.
Chill the dessert in the refrigerator for at least 2 hours before serving to allow it to set properly.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: ~280 kcal per serving | Servings: 12