November 30, 2007

Cream Puff Dessert

When I was growing up my Mom didn't do a lot of cooking or baking outside of perhaps 20 dishes that we regularly had. Her baking included a boxed cake mix sometimes, or once in a while brownies. She tried her hand at cookies but she cooked with lard a lot of the time and when she didn't, it was a high water based margarine and of course the cookies didn't turn out or had a bad flavor so we children would not eat them. One of my favorite desserts were cream puffs but she said she couldn't make them and they never turned out, so we never got them. There was one person I knew could make them and that was my Aunt D. We only saw her a few times a year as she lived quite a ways away, and when we did visit she didn't always have cream puffs made, so I think I got cream puffs about once every year or two. Maybe that is part of the reason I love them so much now?

This dessert is a quick and easier way of making what basically is a cream puff. You spread it in the pan instead of making individual puffs. I personally love it without the chocolate or caramel or nuts... I just want the yummy vanilla pudding and whipped cream, but most people love chocolate so I'll leave that part up to you!

Cream Puff Dessert

1 c water
1/2 c butter (not margarine)
1 c flour
4 eggs

1 package (8oz) cream cheese, softened
3-1/2 c cold milk
2 packages (3.9oz each) instant French Vanilla pudding

1 carton (8oz) Cool Whip
1/4 c hot fudge sauce
1/4 c caramel ice cream syrup
1/3 c chopped nuts

In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once and stir until smooth ball forms. Remove from the heat/ let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Spread into a greased 13x9x2 inch baking dish. Bake at 400 for 30-35 minutes or until puffed and golden brown. Cool completely on a wire rack.

In a mixing bowl, beat cream cheese, milk and pudding mix until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate until serving.

Drizzle with chocolate and caramel toppings; sprinkle with nuts.Print Friendly and PDF