Reviewed: May 18, 2009

YUMMY!!! It is TOTALLY better the next day. If you can make it and not try until the next day you are better off. Very rich, very filling - great!

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debra_tx

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Reviewed: May 10, 2009

I didn't make an alterations and the family loved it.

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sdorris

Cooking Level: Intermediate

Home Town: Bethalto, Illinois, USA

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Reviewed: May 10, 2009

This is a really good recipe but we've made a few changes... We tend to only use the crust recipe and make our own pudding... Homemade is ALWAYS better!

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aklr

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Reviewed: Apr. 24, 2009

I made as stated. I agree that the crust tastes quite "eggy" (and I did bake until med dark brown like suggested in reviews)But... don't cream puffs usually taste eggy? I think so. And I thought the amount of filling was perfect. . I loved the way it puffed up over the edge of the baking dish:it was beautiful and rustic looking. I will make again but will use French Vanilla pudding (or a homemade custard),add some vanilla and try adding milk in place of one of the eggs. I won't add sugar though, it was sweet enough for our tastes. Good idea, and a very nice dessert!

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Apr. 19, 2009

My hubby made this one, it turned out great. Followed directions exactly and had no problems. Will probably make again.

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Apr. 17, 2009

I was very skeptical of this crust, but mine turned out perfect. I made the filling by whipping the cream cheese well first and then alternating the pudding powder and the milk. This was quite a lot of filling, next time I might scale the pudding and milk back for 2 pkgs, instead of 3. I used real whipped cream on top also. This was great and the leftovers were good as well, although not quite as nice as the first day. This would be great for a crowd as there really are 8-12 generous servings. Very yummy and impressive!!

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fourpiesmama

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Alpharetta, Georgia, USA

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Reviewed: Apr. 13, 2009

Baker's Joy is the secret. It pops right out when you use that. I used Sugar Free Pudding, added a tsp of vanilla to kick it up. Used low fat cream cheese and fat free cool whip. It was delicious! No need to add all those extra calories with regular ingredients. Family felt alot less guilty eating a piece after a large meal! Crust definately puffs way up. I think I would pay more attention to getting it up the side more to make it thinner. I pushed it down when it came out of the oven. Definately will make it again.

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Janet Hayton

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Reviewed: Apr. 6, 2009

I love this recipe, perfect dessert for a crowd.

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NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

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Reviewed: Mar. 31, 2009

Super easy to throw together. I made this for people at church and they really liked it. The only thing is that my pan started overflowing. I only put 8 oz. of cool whip on top instead of 12 and that was plenty. Instead of hershey's syrup, I bought a can of choc. frosting. Following another reviewer, I spread a layer of it on the cake before adding the pudding mix. Then I heated up some of it to drizzle over top. I thin it needs the extra chocolate to be like an eclair.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 29, 2009

I was feeling lazy and decided to use a golden cake mix for the bottom instead of making the choux pastry. I only poured about 3/4 of the mix in the pan and made 8 cupcakes with the remainder. Everything else I kept the same. My family loved it!

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carriee

Cooking Level: Intermediate

Home Town: White Rock, British Columbia, Canada

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Reviewed: Mar. 18, 2009

I have made this recipe three times, following exactly and it has turned out perfect! Great hit for a party or work. I have also made it with sugarfree/fatfree and has been great. Thank you for a keeper.

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Amy Door County

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Reviewed: Mar. 8, 2009

Excellent and surprisingly easy. I used hot fudge sauce over the baked layer but otherwise followed the directions exactly. Makes a ton--I will cut the recipe in half the next time I make it.

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mrsoofie

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Reviewed: Mar. 8, 2009

I altered only the amount of vanilla pudding (used a large box instead of three small ones). The pastry is AWESOME!

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Biomed30

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Reviewed: Feb. 27, 2009

Amazing! It really puffed up but after it cooled I just pressed it with my hand and it was fine. I was afraid the egg would "cook" when added to the hot flour mix but it didn't. I cut the recipe in half and used one big box of the vanilla pudding. Gonna go now and have some for breakfast!

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Feb. 25, 2009

Pretty good! Made this for a church function & didn't have any leftover. Next time I think I would prefer a little less filling, but that is just a personal taste. The only change I made to this was that I added 1/2 tsp of vanilla to the pudding/milk mixture because I wanted to really punch up that flavor. I beat the cream cheese until it was smooth & then (per other reviews) slowly added in the milk; turned out great with no lumps.

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Feb. 25, 2009

Oh so yummy! Very easy to make. As I started to make the pasty crust I was thinking that 4 eggs were too much. I got a fork and the eggs mixed in nicely, no problem. The filling was a little lumpy and I mixed the milk into the cream cheese a little at a time. Next time (and there will SO be a next time) I'm going to mix the milk and pudding together and then soften the cream cheese to slightly warmer than room temp and see if I cannot get rid of the lumps. However, it didn't affect the taste at all. I also took the advice of another reviewer and spread chocolate frosting (I just used a store bought frosting) onto of the pastry before I put the filling in. SO YUMMY!

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redjanel

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

We must be the lone dissenters in recipe land. This was OK. I felt the pudding filling was VERY bland. I think it needed some vanilla and maybe some sugar. The dough was not sweet and neither was the filling. We didn't sweeten the home made whip creme that much because we thought the filling would be sweet. This was just OK for us.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Feb. 4, 2009

Very yummy!!! I followed a couple suggestions --> used less eggs. I really liked the "crust" would maybe double next time because it makes a ton of filling. Will make again!

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Aagnew

Cooking Level: Beginning

Home Town: Riverview, Michigan, USA

Living In: St. Thomas, Ontario, Canada

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Reviewed: Feb. 4, 2009

This is absolutely delicious and so easy to make. The only thing I did different was use 3 cups of milk and 1 big box of inst vanilla pudding. I would rather have more puff than cream, just a preference. The flavor is awesome.

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Carole1983

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2009

Delicious! Very light dessert. I followed other reviewers advice and made the chocolate sauce from the eclair ii recipe on this site. Also put a layer of chocolate sauce on pastry before pudding layer. Make sure to beat cream cheese with 1 pkg of pudding and slowly add milk to avoid lumps. Definitely a keeper!

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DES777

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Arcade, New York, USA

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