• one c water
  • half c butter
  • one c flour
  • four eggs
  • one package (eight ounces) cream cheese
  • one large can (5.1 ounces) instant vanilla pudding
  • three c milk
  • one 8 oz. container of cool whip (you won’t use the whole container)
  • chocolate syrup
 Methods : 
Preheat oven four hundred . Greased 9″*13″ glass baking dish.
Lightning Crust
In a medium saucepan, melt the butter in the water and bring to a boil. Remove from fire. Stir in the flour. Add one egg at a time, mixing thoroughly before adding another egg. Spread mixture into pan, evenly covering bottom and sides. * If the sides of your pan are over greased you won’t be able to get the mixture to stay on the sides, so be sure to grease lightly
Bake for thirty to forty  minutes or until golden brown
check from time to time
Do not overcook the crust
Removing from oven and let cool totally
Whipping cream cheese in  bowl
In another bowl, make vanilla pudding. Make sure pudding is thick before mixing it with cream cheese
add cream cheese pudding
mix to there are no more lumps
Leave to cool in fridge
When the crust is completely cooled, pour filling
Garnish with thick layer of fresh whip & serving with chocolate syrup
Enjoy !

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