Cream puff squares

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400, for crust, heat water and butter in small saucepan over med-high heat until butter is melted and mixture comes to boil. Stir in all flour at once. Reduce heat to low and stir mixture vigorously about 1 minute or until mixture leaves side of pan and forms ball. Remove from heat" let stand 5 minutes. Add eggs, one at a time, beating after each addition until mixture is smooth. Spread mixture evenly over bottom of pan.

Step 2

Bake 20 minutes. Prick 10 - 12 times to release steam: continue baking 5 minutes or until crust is golden brown. Cool completely. For filling add pudding mixes to milk' whisk 2 minutes until thickened. Fold in 2 c of cool whip. Spread mixture evenly over cooled crust: refrigerate 1 hour. For topping, place chocolate and remaining whipped topping into small bowl. Microwave high 30 seconds; stir until smooth. Pour chocolate mixture into small reseal able plastic bag. Close bag. Cut dessert into 15 squares. Cut off very tip of 1 corner of plastic bag. Garnish each serving with a drizzle of chocolate.

Step 3

Refrigerate until ready to serve.