Cream Puff Dessert
Individual cream puffs are a lot of work, but this cream puff dessert delivers the same flavors and textures in a simpler format. Your guests will think you've gone all out!
Prep time:
Cook time:
Serves: 12
Calories per serving: 207
Ingredients:
Cook time:
Serves: 12
Calories per serving: 207
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 mixes
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 the flour all at once, then stir vigorously until it forms a smooth ball of dough.
Remove from the heat and let the dough stand for five minutes. Add the eggs, one at a time, beating until each egg is fully incorporated. Continue beating until the mixture is smooth and shiny.
Spread the dough into a greased 13x9-inch baking pan. Bake the crust at 400°F for 30 to 35 minutes or until puffed and golden brown.
Transfer the pan to a wire rack and let it cool completely.
To make the filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth.
Spread this filling over the puffy base, then refrigerate for 20 minutes.
Spread the whipped topping over the chocolate filling and refrigerate until you're ready to serve. Before serving the dessert, drizzle with the chocolate and caramel toppings and sprinkle with the almonds.
Source: tasteofhome.com
Remove from the heat and let the dough stand for five minutes. Add the eggs, one at a time, beating until each egg is fully incorporated. Continue beating until the mixture is smooth and shiny.
Spread the dough into a greased 13x9-inch baking pan. Bake the crust at 400°F for 30 to 35 minutes or until puffed and golden brown.
Transfer the pan to a wire rack and let it cool completely.
To make the filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth.
Spread this filling over the puffy base, then refrigerate for 20 minutes.
Spread the whipped topping over the chocolate filling and refrigerate until you're ready to serve. Before serving the dessert, drizzle with the chocolate and caramel toppings and sprinkle with the almonds.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.