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Cream Puff Dessert

 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


  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 package (8 ounces) cream cheese, softened
  • 3-1/2 cups cold milk
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • 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


  • 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.
Nutritional 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.