Cream Puff Dessert ~Nicole Cluff~

1 cup water

1/2 cup real butter

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 oz.) instant chocolate pudding mix

Topping
1 carton (8 oz.) frozen shipped topping, thawed
1/4 cup caramel ice cream topping
1/4 cup milk chocolate ice cream topping
1/3 cup chopped almonds

In a saucepan over medium heat, bring water and butter to a boil.  Add
flour all at once; stir until smooth ball forms.  Remove from the heat;
let stand for 5 minutes.  Add the eggs, one at a time, beating well after
each addition.  Beat until smooth.  Spread into a greased 13 X 9 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.