Cream Puff Dessert
Recipes Desserts Holidays Quick and Easy Seasonal cooking
Description
Cream puff lovers will request this dessert over and over again. It great to serve to a crowd and will get rave reviews. It's easy to prepare, but the hardest point is waiting for it to cool.
Ingredients
Crust:
1 c. water
1/2 c. butter
1 c. all-purpose flour
4 eggs
Filling:
8 oz. cream cheese, softened to room temperature
4 c. milk, divided
3 (3.4 oz.) packages instant French Vanilla pudding*
8 oz. Cool Whip, defrosted
Hershey's chocolate syrup, as needed
Directions
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Preheat the oven to 400 degrees F. Lightly coat a 13x 9" baking pan with non-stick cooking spray.
Cream Puff Pastry Crust:
Add the butter and water to a heavy saucepan placed over medium heat. Cook until the butter has melted; bring the mixture to a boil. Remove from the heat. Use a wooden spoon to stir in the flour until the mixture pulls away from the sides of the pan and forms a soft ball.
Transfer the dough to a large bowl. Let it rest for about 5 minutes to cool slightly.
Add eggs, 1 at a time, mixing thoroughly with an electric mixer between additions. Once all eggs have been added, continue to mix for 1-2 minutes or until the mixture is smooth.
Transfer the dough to the prepared baking dish. Use the backside of an offset spatula that has been sprayed with non-stick cooking spray to spread the sticky dough out evenly over the prepared baking dish.
Bake for 20 to 23 minutes or until puffed up the sides of the pan and golden brown. Remove from the oven. Cool completely.
Cream Puff Filling:
Place softened cream cheese and 1 c. milk in a large bowl; beat thoroughly with an electric mixer until the mixture is smooth. If there are small bits of cream cheese that don’t completely incorporate, it’s okay. Just beat the mixture so that it's as smooth as possible. Add remaining milk and the pudding mix; beat again for several minutes on high speed until thickened.
Spread the pudding mixture over the completely cooled crust. Spread the Cool Whip over the pudding mixture using an offset spatula or the back of a spoon to smooth it out. Chill for at least 1 hour or overnight.
Serve, drizzled with chocolate syrup.
12 servings.
*French Vanilla Pudding You can substitute regular instant vanilla pudding and add 1/2 t. vanilla extract if you can't find French Vanilla Pudding.
**This dessert is best when it has chilled for 2 to 4 hours. Chilling it overnight will soften the crust a bit but it is still great.