1 cup water
1/2 cup butter
1 cup all-purpose flour
2 packages (3.4 ounces each) instant vanilla pudding mix
3 cups cold milk
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
Chopped nuts/Slivered Almonds
In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly (about 5 min.). Add eggs, one at a time, beating well after each addition. Divide into three medium sized or 4 small sized pie plates. Bake at 400 for 20-25 min. Cool but do not prick, leaving surface with its "moon-like" appearance.
Meanwhile, for filling, beat pudding and milk until thick. Add a small amount of pudding to the cream cheese. Blend together. Keep adding small amounts and mixing together until all combined. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Just before serving, drizzle chocolate sauce over top and sprinkle with nuts/almonds.
Variation: Substitute a different flavor of pudding and garnish with chocolate "curls" instead of chocolate sauce