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
SERVINGS
|
12
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
30 min.
|
TOTAL
|
50 min.
|
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.
For filling, beat the cream cheese, milk and pudding mix in a large mixing 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.