Cream Puff Dessert

Puff:
1 C water
1/2 C butter
1 C flour
4 eggs

Filling:
1 package (8 ounces) cream cheese, softened
3 1/2 C cold milk
2 packages (3.9 ounces EACH) instant chocolate pudding mis

Topping:
1 carton Cool Whip
1/2 C milk chocolate ice cream topping
1/4 C caramel ice cream topping
1/3 C chopped almonds

In a saucepan over medium heat, bring the water and butter to a boil. Add the 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 a greased 13" X 9" baking dish. Bake at 400* for 30-minutes or until puffed and golden brown. Cool completely on a wire rack. Meanwhile, in a mixing bowl, beat the cream cheese, milk and pudding mix until smooth. Spread over puff: refrigerate for 20 minutes. Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings: sprinkle with almonds.