7. Pour into greased pan and bake for 15 minutes at 450°F.
8. Prick with a knife about 15 times in the center that is puffed up to allow air to escape. Reduce oven heat to 350°F and bake another 20 minutes.
9. Allow pan and dough to cool for about 30 – 45 minutes before adding cream filling.
10. Beat softened cream cheese in a mixing bowl.
11. Whisk together pudding and milk. Mix well. Add to cream cheese and mix slowly at first and then beat well. Pour over baked cream puff.
12. Cover with Cool Whip and drizzle with chocolate syrup. Store in the refrigerator.
PREP: 20 min, TOTAL: 1 hr 55 min, SERVINGS: 20
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