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Cream Puff Dessert

I recently took this rich dessert to a fellowship meeting at our church. Everyone loved it! In fact, so many people asked for the recipe that the church secretary printed it in our monthly newsletter. -Lisa Nash, Blaine, Minnesota

12 ServingsPrep: 20 min. + chilling Bake: 30 min. + cooling

Ingredients

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
FILLING:
1 package (8 ounces) cream cheese, softened
3-1/2 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
TOPPING:
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds

Directions

In a large saucepan bring the water and butter to a boil over medium
heat. Add 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. Continue beating until mixture is
smooth and shiny.
Spread into a greased 13-in. x 9-in. baking dish. Bake at 400°
for 30-35 minutes or until puffed and golden brown. Remove to a wire
rack to cool completely.

2 of 2

Cream Puff Dessert (continued)

Directions (continued)

For filling, beat the cream cheese, milk and pudding mix in a large
bowl 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.
Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 381 calories, 23 g fat (14 g saturated fat), 122 mg cholesterol, 354 mg sodium, 34 g carbohydrate, 1 g fiber, 8 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.