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In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once; stir until smooth ball forms. Remove from 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 9x13 pan. Bake at 400 for 30-35 minutes or until puffed and golden brown. cool completely on rack.
Meanwhile, in a mixing bowl, beat cream cheese, milk and pudding mix until smooth. Spread over puff; refrigerate for20 minutes. Spread with whipped topping, refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Store in refrigerator.
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