#223 - Cream Puff Cake

(by Shirley McNevich)

1 cup water
1/2 cup butter (1 stick)
1 cup flour
4 eggs
1 - 8oz. Cool Whip (thawed)
Hershey's chocolate syrup
4 cups milk
3 small boxes instant Jell-O pudding (vanilla or French vanilla)
1 - 8oz. Philly cream cheese
maraschino cherries

In a medium saucepan, add water and butter and bring to a boil. Remove from heat, and add flour to the water butter mixture--stir by hand until it forms a ball. Allow the ball to cool. Add 1 unbeaten egg at a time to the ball and stir thoroughly. Spread the ball mixture on the bottom and up the sides of a greased 9 x 13 x 2 cake pan. Bake at 400 degrees for 35 minutes. Remove from oven and cool completely. In a mixer, beat milk and pudding mixes together until thickened. Add cream cheese and beat until smooth. Spread the cream cheese mixture on to the cooled crust. Spread the Cool Whip on the top of the cream cheese mixture. Drizzle with chocolate syrup. Drain and slice maraschino cherries into halves, dry them on a paper towel and add to the top of the cake. Refrigerate before serving, and keep refrigerated.