Submitted by Doris Niehoff, Lockwood, Mo.


1 C water

1 stick margarine

1 C flour

4 eggs


3 C milk

11 ounces cream cheese

2 (3.5 oz.) packages instant vanilla pudding


1 carton whipped topping, thawed

Chocolate syrup


Bring water and margarine to a boil in a small saucepan. Remove from heat and add flour. Stir until it forms a ball. Add eggs, one at a time. Spread dough in greased 9-by-13 pan. Bake at 375 degrees for 30-40 minutes. Cool.

To make filling, blend milk with softened cream cheese. Mix in the dry pudding, stirring until thick. Spread over the crust. (The secret is to press the crust down smooth so it won’t look like a roller coaster.) Spread whipped topping over pudding mixture. Drizzle with chocolate syrup. Refrigerate.


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