Cream Puff Squares

Source: The Pampered Chef

Crust:
3/4 cup water
6 tablespoons butter or margarine
3/4 cup all-purpose flour
3 eggs

Filling and Topping:
2 cups cold milk
2 (3.4 ounce) packages vanilla instant pudding
1 (8 ounce) container frozen whipped topping, thawed, divided
2 (1 ounce) squares semisweet chocolate for baking, chopped

Heat oven to 400 degrees F.

For crust, heat water and butter in saucepan over medium high heat until butter is melted and mixture comes to a boil. Stir in flour all at once using bamboo spoon. Reduce heat to low and stir mixture vigorously about 1 minute or until mixture leaves sides of pan and forms a ball. Remove pan from heat; let stand 5 minutes.

Add eggs, one at a time, beating after each addition until mixture is smooth. Spread mixture over bottom of rectangular baker using large spreader. Bake 20 minutes. Surface will puff unevenly. Prick 10 to 12 times with hold n slice to release steam. Continue baking 5 minutes or until crust is golden brown. Cool completely.

For filling, pour milk into classic batter bowl. Add pudding mixes; whisk two minutes until thickened. Fold in two cups of the whipped topping. Spread mixture evenly over cooled crust. Refrigerate one hour.

For topping, place chocolate and remaining whipped topping in small micro cooker. Microwave, uncovered on HIGH for 30 to 40 seconds; stir until smooth. Pour chocolate mixture into small resealable plastic bag. Close bag. Cut dessert into 15 squares. Cut off very tip of one corner of the plastic bag with kitchen shears. Garnish with a drizzle of chocolate. Refrigerate until ready to serve or serve right away.