Ingredients
1 cup all-purpose flour
1/2 cup salted butter (if you use unsalted butter add 1/4 tsp salt)
1 cup water
4 large eggs
2 pkgs. (3.4 oz) Vanilla Instant Pudding
2 1/2 cups milk
8 ounces cream cheese, softened
1 container (8 oz) Cool Whip
Chocolate fudge ice cream topping drizzling
Directions
Bring cream cheese to room temp (you'll have about an hour from when you start the recipe to when you'll be ready to use this so this will take a couple hours so try to think ahead or you can just wait a little longer)
Preheat oven to 400 F
Bring butter and water to a boil. Remove from heat.
With a wooden spoon stir in flour it will ball. (you'll need the strength of the wooden spoon I tried to rebel and had to switch)
Stir in eggs one at a time. Wait until the egg is fully combined before adding the next egg. stir fast so the eggs don't cook.
Spread into a 10x15 inch pan. We kind of had to spread and pat this was slightly annoying but totally worth it.
Bake for 35 minutes at 400 F. Allow to cool.
If your cool whip is frozen bring it out to thaw.
When you're ready (crust cooled, cool whip thawed and cream cheese softened) use a mixer whip the cream cheese. Then add the pudding mix and milk.
Spread the pudding mixture over the crust.
Spread the cool whip on top (I only used about 2/3 of the 8oz container and I liked those proportions)
Drizzle chocolate fudge ice cream topping over when you're ready to serve.
Can't remember just where I got this recipe.
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