1 (12 ounce) package cream cheese
1 cup butter
1 (8 ounce) container frozen whipped topping, thawed
2 (4 ounce) packages instant vanilla pudding mix
2 eggs, beaten
1 (3 ounce) package instant vanilla pudding mix
1 (4 ounce) package instant buttercream frosting
1 (3 ounce) package instant cream cheese frosting
2 (8 ounce) packages cream cheese frosting
In a medium bowl, mix cream cheese, butter and whipped topping. Beat once until smooth. Spread mixture on top and bottom of cream puff pastry.
In a large bowl, beat egg whites until frothy. Beat until foamy. Gradually beat in cream cheese mixture. Gradually whip cream filling until stiff. Cut into 3 inch squares. Place 1/2 inch apart on parchment-lined baking sheets.
Bake in preheated oven for 35 minutes, or until golden brown. Remove from oven and brush tops with milk. Chill in refrigerator until serving time.
To make egg filling: Beat egg whites until frothy. Mix cream filling and pudding mix into whip cream filling. Beat cream filling until stiff. Spread cream filling over cream puff pastry, and top with whipped topping.
To make cream filling: Beat cream cheese filling till stiff. Spread cream filling over cream puff pastry.