Crust:
1 stick butter
1 c. water
1 c. flour
4 eggs
Boil butter and water. Add flour and eggs (beat well between each egg). Spread into a greased 9x13 pan. Bake @ 400 for 25 min. until puffy. Let cool.
Filling:
3 oz. cream cheese
2 T. milk
1 lg. box instant vanilla pudding
1 1/2 c. milk
8 oz. Cool Whip
Beat together cream cheese and 2 T. milk. In a seperate bowl, mix together pudding and milk. Then add to cream cheese mixture until thick. Fold in Cool Whip. Spread over the top of crust. Refrigerate. Serve with chocolate syrup and sliced strawberries.
Sunday, February 7, 2010
Subscribe to:
Post Comments (Atom)

No comments:
Post a Comment