Reviewed: Feb. 14, 2004

Oh boy. Yummy! I cut the recipe in half and made it in a 9 inch glass pie pan and cooked it for twenty minutes (thanks to the reviewer who suggested that). I also made the glaze from eclairs II (from this site) and put it on the bottom. Next time I would just use chocolate syrup like the submitter suggests. This was very, very good. I will definitely make it again.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Feb. 1, 2004

This dessert was fabulous! Next time I will soften the cream cheese longer to avoid the lumps. It makes alot of filling, so I reserved a cup or so and served it to my kids as pudding-they loved it! Also, I recommend using the chocolate topping from Eclairs II(that topping makes a yummy dip for strawberries too)...It makes a perfect cream puff/eclair dessert!!

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BKJACKSON

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Reviewed: Jan. 27, 2004

This dessert is amazing!!!! A friend of mine who doesn't cook has learned this and makes a double batch almost once a week! He loves to impress people with the one thing he can cook. It tastes so yummy....everytime I make it, I get so many compliments

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KISSTHECOOKAGAIN

Cooking Level: Expert

Home Town: Ogden, Utah, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Jan. 26, 2004

I'm giving this recipe a 4 because my children really loved this. I did't really care for it. Thanks for sharing your recipe.

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CLHGO3

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Reviewed: Jan. 6, 2004

This recipe was a show stopper!! I made my own whipped cream instead of cool whip and used shaved chocolate rather than the sauce and it was awesome! My husband chose this for his new favorite! My Dad even took a piece home!!

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CURVIEDI

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Reviewed: Nov. 14, 2003

11/14 - Made this cake for my husbands birthday, and everyone just loved it, it tasted so wonderful!!! Definately will add this to my favorites!!!! Thanks for such a great and easy recipe!!!!

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COOKIEMAMA

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Reviewed: Nov. 6, 2003

I have been making this recipe for years. I also found that there was too much of the cream mixture, but, it is too good to cut in half. Instead, I double the puff mixture. You may need to cook the puff mixture a little bit longer. I also drizzel chocolate Magic Shell on the top instead of syrup.

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R RASPER

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Reviewed: Sep. 19, 2003

Thank you! This was AWSOME! I made this for my daughter's 12th Birthday cake,and everyone really enjoyed it! The only thing I would do different is let the cream cheese get to room tempature before mixing. Other than that it was GREAT!

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LYLA15

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Reviewed: Sep. 17, 2003

Great, different cake. I used to round pans. My pudding was lumpy because I used the mixer to blend the cream cheese and milk! Bad idea. Be careful of that part. Lumps don't come out! Tasty recipe.

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SYRIELLE

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2003

I have made this recipe for years. In fact, I made this for a Tea House when I helped get one started. My recipe is slightly different. The crust is the same, but I spread it thinly in a jelly roll pan instead of a 9x13. It's important to Pam Spray it first. It will bubble up. The filling is (2) lg. 8-oz cream cheese, (2) large instant vanilla pudding, 4-1/2 cups cold milk (not skim), 1 Smuckers chocolate fudge syrup. Mix pudding & milk. In separate bowl mix softened cream cheese, then add 1 cup of the pudding, then add the whole mixture to the rest of the pudding. This way the cream cheese doesn't get lumpy. Add cool whip and drizzle with syrup. Smuckers is thicker and I dot it over the cool whip and take toothpick and marblelize it. I usually store it in a half sheet cake box that you can buy from the bakery. It's best made the night before.

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DPRAHL

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Reviewed: Apr. 30, 2003

Instead of using all vanilla pudding, I used one white chocolate, one cheesecake, and one vanilla. I also stirred in a tablespoon or two of Nestle strawberry Quik. It turned out great! I loved the texture of the crust.

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aClockworkOrange

Cooking Level: Professional

Home Town: Price, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Apr. 22, 2003

My daughter made this for Easter! It was excellent! Thanks for sharing.

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DOTTYPEPPER

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Reviewed: Apr. 14, 2003

Very good. I only used about 2/3s of the pudding. It was a little runny on bottom. I used skim milk so that may have been part of the problem. I also added chocolate frosting on top of the crust before adding the pudding. It didn't look too good after I cut it because of the juice under the crust but to my suprise the crust didn't taste soggy at all. I will definetely make this again- I will not use quite as much skin milk in the pudding next time.

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Maria

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Reviewed: Apr. 6, 2003

I served this cake for hubby birthday party. Everyone thought it was pretty god but they didn't want me to make it again.

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BARBIE0492

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Reviewed: Mar. 31, 2003

Delicious! Simple to make! What more could you ask for?! I was a little surprised when I checked on the pastry/crust as it was baking, and the crust was puffing up unevenly in all directions! I poked the puffiest parts with a fork so it would deflate and flaten out (good idea). Perhaps it would have flattened out by itself as it cooled??? As others recommended, spread the pastry with chocolate frosting and didn't fill with all the pudding. Lastly, I used real whipped cream for topping (add sugar and vanilla extract to desired taste). YUMMY!

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LRUBIN

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Reviewed: Mar. 17, 2003

I made this cake over the weekend with my 7 year old daughter...and it was a hit everyone LOVED it even my picky 2 yr old son. After the "puff" cooled I frosted the bottom and sides with chocolate frosting then added puddin and the cool whip on top. It was all gone by the end of the day, this was a real easy and quick cake. Really good for the spring/summer season :)

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HONEYMELO

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Mar. 16, 2003

This tasted great. It was far too much pudding for me, though. I made the filling and opted to put only 3/4 of it in. Next time, I would halve the filling. The next day mine was soggy.I probably should have let the filling thicken more. Also, would agree with other reviewers to put in two small pans.

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texasmom

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Reviewed: Mar. 7, 2003

FABULOUS and fabulously EASY!!! It can't get any better than that!

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PUMPKIN5474

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Reviewed: Mar. 7, 2003

This is absolutely wonderful! I have made this twice now and it is always receives rave reviews. I made it for my Dad for his birthday and he and my Mom ate the ENTIRE cake in ONE day!

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ROBINV

Cooking Level: Expert

Living In: Masontown, Pennsylvania, USA

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Reviewed: Feb. 25, 2003

This was one of the prettiest desserts I have ever seen!! It tasted great too, and I don't even like cream cheese! I can't believe how easy this was to make, it was done w/in 2 hours and I even used real whipped cream and made chocolate covered cherries to top it off. This cake got great reviews and people going back for seconds, will definitely keep this recipe. Thanks for sharing!

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