#1783 - Chocolate Cream Puff Dessert

(by Shirley McNevich)

8 TBSP canola oil
1 cup water
1 cup flour
4 eggs
2 - 3.5oz. boxes Jell-O vanilla instant pudding
3 1/2 cups milk
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
Hershey's chocolate syrup for drizzling

In a saucepan over medium heat add canola oil and water--stir/bring to a boil. Remove saucepan from heat. In a mixer add oil mixture and flour--beat. Add eggs--beat well. Grease a 9 x 13 glass baking dish. Spread the mixture into the bottom of the dish. Bake at 400 degrees for 30 minutes. Cool completely. In a mixer add both pudding mixes and milk--beat. Add cream cheese--beat until smooth. Spread the cream cheese mixture evenly over the cooled crust. Spread the Cool Whip over the cream cheese layer. Refrigerate until cold. Drizzle each piece with Hershey's chocolate syrup before serving.