#2279 - Cream Cheese Puff Cake

(by Shirley McNevich)

1 cup water
1 stick softened butter
1 cup flour
4 eggs
1 - 8oz. Philadelphia cream cheese (softened)
2 1/2 cups milk
2 - 3oz. boxes Jell-O vanilla INSTANT pudding
1 - 8oz. Cool Whip (thawed)
1 - 7oz. bottle Magic Shell chocolate ice cream topping

In a bowl add softened butter and eggs--stir with a whisk. Add flour--stir. Add water--stir until mixed. Pour the batter into a greased 9 x 13 cake pan. Bake at 400 degrees for 35 minutes. Cool completely--cake will look uneven. In a mixer add cream cheese--beat. Add both boxes of pudding mix and some of the milk--beat. Add remaining milk--beat until mixed, then beat for 1 minute. Let mixture stand for 15 minutes. Pour the cream cheese mixture over cooled crust. Refrigerate foe 1 hour. Spread Cool Whip all over the top, then drizzle Magic Shell chocolate topping all over the Cool Whip. Refrigerate overnight.