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) boxes vanilla or chocolate instant pudding
1 (8 ounce) container Cool Whip�, thawed, divided
2 (1 ounce) squares semisweet chocolate for baking, chopped

Procedures :
Preheat 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 wooden 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 10-12 times with fork to release steam. Continue baking 5 minutes or until crust is golden brown. Cool completely. To make filling: Pour milk into medium bowl; add pudding mixes and whisk two minutes until thickened. Fold in two cups of the cool whip. Spread mixture evenly over cooled crust. Refrigerate one hour. Cut dessert into 15 squares. To make Topping: Place chocolate and remaining cool whip in small microwave safe bowl. Microwave, uncovered on high for 30-40 seconds; stir until smooth. Pour chocolate mixture into small zip lock bag and seal. Cut off very tip of one corner of the baggie with scissors. Gently squeeze melted chocolate mixture over squares to garnish. Refrigerate until ready to serve or serve immediately.
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Category : Dessert

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