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Bring water and butter to a boil, turn heat down to low.
Add flour all at once, and stir until mixture forms a ball. Take off the heat.
Add eggs one at a time, beating well after each addition until smooth and satiny. You can use a handheld mixer for this, or get out the wooden spoon and exercise those arm muscles!
Spread in a greased 10×15 inch pan.
Bake at 400 degrees for 30-35 minutes or until crust is golden. Crust will be puffy – do not prick as it deflates as it cools.
In a medium sized saucepan mix cornstarch, sugar, eggs and salt until there are no lumps. Add milk and whisk until smooth.
Cook, stirring often over medium heat, until mixtures comes to a boil and thickens. Remove from heat.
Stir cream cheese into hot mixture, using a mixer if necessary. Don’t worry if there’s small bits of cream cheese left, the whipping cream will cover it all up! Add vanilla, cover and cool.
Spread cooled filling onto cooled crust.
Whip cream and add sugar and vanilla. Spread over pudding.
It can be served right away, but it’s best served after being refrigerated for a few hours – it slices nicer.
Drizzle with chocolate sauce, and serve with seasonal fresh fruit or sliced bananas.
Store any leftovers (if there are any) in the refrigerator.