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#### 1. Prepare the Pastry Base
1. Preheat your oven to **400°F (200°C)**. Grease a 9×13-inch baking dish.
2. In a medium saucepan, bring **water** and **butter** to a boil.
3. Remove from heat and stir in the **flour** until the mixture forms a smooth ball.
4. Add the **eggs** one at a time, beating well after each addition until smooth and shiny.
5. Spread the dough evenly in the prepared baking dish. Bake for **25-30 minutes**, or until puffed and golden brown. Cool completely.
#### 2. Make the Filling
1. In a large bowl, whisk together the **pudding mix** and **milk** until thickened.
2. Gently fold in the **whipped topping** until smooth and creamy.
3. Spread the filling over the cooled pastry base.
#### 4. Chill and Serve
– Refrigerate the cake for at least **2 hours** to set before slicing and serving.
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1. **Cool the Pastry Base Completely**: Adding the filling too soon can make the pastry soggy.
2. **Use Homemade Whipped Cream**: For a richer flavor, substitute fresh whipped cream for the whipped topping.
3. **Experiment with Flavors**: Swap vanilla pudding for chocolate or add a splash of coffee liqueur for a twist.
4. **Storage**: Store leftovers in the refrigerator for up to 3 days, covered to keep the cream fresh.
### Why You’ll Love This Recipe
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### Conclusion