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Cream Puff Dessert Exps Tohjj23 13272 P2 Md 01 11 6b

Cream Puff Dessert

TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling YIELD: 12 servings.
I 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

Ingredients

  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 4 large eggs, room temperature
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 3-1/2 cups cold 2% 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

  • 1. 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, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  • 2. Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely.
  • 3. For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes.
  • 4. Spread whipped topping over puff base; refrigerate until serving. Before serving, drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.

Nutrition Facts

1 piece: 381 calories, 23g fat (14g saturated fat), 122mg cholesterol, 354mg sodium, 34g carbohydrate (20g sugars, 1g fiber), 8g protein.

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