Cream Puff Cake

This recipe looks devine!!!    PREP: 25 min. BAKE: 25 min + chilling   1 cup water  1/2 cup butter, cubed  1 cup all-purpose flour  4 eggs  FILLING:  1 pkg (8oz) cream cheese,softened  2-1/2 cups 2% milk 3 pkgs(3.3 oz each) instant white chocolate or vanilla pudding mix  1 carton (8oz) frozen whipped topping, thawed.   In a large saucepan, bring the water and butter to a boil. Add the flour all at once and stir until smooth ball forms. Continue beating until the mixture is smooth and shiny. Remove the mixture from the heat; let stand for 5 min. Add the eggs, one at a time, beating well after each addition. Transfer to a greased 13-inch by 9-inch baking dish. Bake at 400 degrees for 22-26 min or until puffed and golden brown. Cool completely on a wire rack.  For the filling, in a large bowl, beat the cream cheese, milk and white chocolate pudding mixes until smooth.  Spread over the baked crust; refrigerate for 20 minutes.  Spread with whipped topping. Chill until serving. YIELD: 15 servings. (Source: Taste of Home)