Easy Cream Puff Dessert (Print Version)
# Ingredients:
01 -
1 cup water
02 -
½ cup butter
03 -
1 cup all-purpose flour
04 -
4 eggs
05 -
8 ounces cream cheese, softened
06 -
4 cups milk, divided
07 -
3 (3.4 ounce) packages Instant French Vanilla Pudding
08 -
8 ounces whipped topping, defrosted
09 -
Chocolate syrup, as needed
# Instructions:
01 -
Preheat oven to 400 degrees F. Lightly coat a 13- x 9-inch baking pan with non-stick cooking spray.
02 -
Add the butter and water to a heavy saucepan and place over medium heat. Cook until the butter has melted and then bring the mixture to a boil. Remove the pan from the heat and stir in the flour with a wooden spoon until a soft ball forms.
03 -
Transfer the dough to a large mixing bowl and let it rest for about 5 minutes to cool slightly. Add eggs one at a time, mixing thoroughly with an electric mixer between additions. Continue mixing until the dough is smooth.
04 -
Transfer the dough to the prepared baking dish, spreading it evenly across the bottom. To make it easier, spray the backside of an offset spatula with non-stick cooking spray. Bake for 20 to 23 minutes, or until puffed up the sides of the pan and golden brown. Remove from the oven and cool completely.
05 -
In a large mixing bowl, combine softened cream cheese and 1 cup of milk. Beat with an electric mixer until smooth. Add remaining milk and pudding mix, then beat on high speed for several minutes until thickened.
06 -
Spread the pudding mixture over the cooled crust. Spread the whipped topping over the pudding layer, smoothing with an offset spatula or spoon. Chill for at least 1 hour or overnight.
07 -
Drizzle with chocolate syrup before serving.
# Notes:
01 -
Total time does not include cooling or chilling time.
02 -
Substitute regular vanilla pudding with ½ teaspoon vanilla extract if French Vanilla is unavailable.
03 -
Chill dessert for 2 to 4 hours for best results. Overnight chilling softens the crust slightly but it remains delicious.