1 cup water
1/2 cup butter (no substitutes)
1 cup all-purpose flour
4 eggs

Preheat oven to 400 degrees F. Grease a 13 x 9-inch baking dish.

In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth. Spread into prepared baking dish. Bake for 30 to 35 minutes or until puffed and golden. Cool completely on a wire rack. Meanwhile, prepare Filling.

Filling
8 ounces cream cheese, softened
3 1/2 cups cold milk
2 (3.9 ounce) packages instant chocolate pudding mix

In a mixing bowl, beat cream cheese, milk and pudding mix until smooth. Spread over cooled puff; refrigerate for 20 minutes.

Topping
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup milk chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds

Spread with whipped topping; refrigerate until serving time.

Just before serving, drizzle with chocolate and caramel toppings; sprinkle with almonds. Store leftovers in the refrigerator.

Yields 12 servings.