Pan Cream Puff

Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x13-inch baking pan. (Prep time: 5 minutes)

Recipe View 7 mins In a medium saucepan or microwave-safe bowl, bring water and margarine to a rolling boil. (5-7 minutes)

Recipe View 2 mins Remove from heat and vigorously stir in flour until a smooth dough forms. (2 minutes)

Recipe View 5 mins Beat in eggs, one at a time, ensuring each is fully incorporated before adding the next. The dough will be thick. (3-5 minutes)

Recipe View 2 mins Evenly spread the dough mixture in the prepared pan. (2 minutes)

Recipe View 25 mins Bake in the preheated oven until puffed and golden brown, approximately 25 minutes. If large bubbles form during baking, gently press them down with the back of a wooden spoon or spatula halfway through. (Bake time: 25 minutes)

Recipe View 45 mins Allow the baked cream puff base to cool completely before filling, about 30-45 minutes. (Cooling time: 30-45 minutes)

Recipe View 2 mins In a large bowl, beat cream cheese until light and fluffy. (2 minutes)

Recipe View 5 mins Gradually stir in milk and instant vanilla pudding mix. Beat until the mixture thickens and is smooth. (3-5 minutes)

Recipe View 3 mins Spread the pudding mixture evenly over the cooled cream puff base. (3 minutes)

Recipe View 5 mins Top with thawed whipped topping, drizzle with chocolate syrup, and sprinkle with toasted sliced almonds. (5 minutes)

Recipe View 24 hrs Cover and refrigerate for at least 24 hours before serving to allow the flavors to meld and the dessert to fully set. (Chill time: 24 hours)