Reviewed: Jul. 13, 2008

This is such a delicious and easy dessert! My dad used to make this when I was a kid and I was so happy to come across the recipe on here! It is even better than I remember it! I took the advise of some other bakers and spread some chocolate on before the pudding - I used ganache. It really did make a difference! I served this to friends and handed out several copies of the recipe.

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Maggie K

Cooking Level: Intermediate

Home Town: Farragut, Iowa, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 3, 2008

DELICIOUS! I make cream puffs all the time and never thought to go this route. I too spread some melted chocolate(1 cup semi sweet chips mixed with a tsp of butter) onto cooled crust. For the pudding mixture I whipped cream cheese then slowly added in liquids-which I did 2 1/2 cups milk, 2 1/2 cups heavy cream-much richer flavor-I thought the filling was too stiff-so that's why I added extra milk/heavy cream. Also for my taste preference I made fresh whipped cream(2 cups heavy cream, 3/4 cup conf sugar squirt of vanilla-whip til stiff peaks form) to top with and skipped the chocolate syrup. This turned into an decadent dessert that was sooo yummy.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Jul. 3, 2008

This cake is amazingly good!! Its easy to make which is a bonus as well. One person at my table called it "a little slice of heaven" well said! Enjoy!

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tsbourne

Home Town: North Pole, Alaska, USA

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Reviewed: Jun. 28, 2008

I took this to a barbecue and it was a huge hit!!! Very good! I liked how easy it was to make and it tasted like a cream puff. Next time I will skip the cool whip and use homemade whipped cream for an even more authentic cream puff taste.

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jun. 23, 2008

This is such a great dessert! It's so simple and fun to make. This is a definite keeper! My daughter LOOOVED IT!

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Kim

Cooking Level: Expert

Living In: Waterbury, Connecticut, USA

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Reviewed: Jun. 16, 2008

Everyone loved it! Like someone else suggested, I put a layer of chocolate frosting down before the pudding layer. Super easy and can easily be made and ready to serve in no time at all!

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leslie

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2008

This was really good. We can't quit eating it! The time to cook was less than what the recipe indicated. The dough part cooked in 23 minutes. Just watch it carefully and remove when it's puffed and slightly golden brown. This recipe is a keeper!

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jbrink1

Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA

Living In: Seymour, Tennessee, USA

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Reviewed: Jun. 5, 2008

oh sooo good. I LOVE the dough part!!! can't stop eating it :)

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LaMiaItalia

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 3, 2008

This was way good. I halved the serving size and then I used heavy cream instead of milk (only because I had very little milk and had to save it for cereal the next morning) anyway, it was SO rich!! It was pretty awesome. I also took the advice of others and added chocolate layer to the middle. It was superb!!

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savantsrn

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Evanston, Wyoming, USA

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Reviewed: Jun. 1, 2008

The only teeny critque I'd have is that the crust stuck to the pan somewhat. But I added some chocolate frosting on top of the crust and then layered it with the pudding as some had recommended. That pudding mixture is SO good! Everyone loved it! 5 starts

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LAYLA207

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Leesburg, Georgia, USA

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Reviewed: Jun. 1, 2008

Delicious, I will be using the recipe again

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meggy1017

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Reviewed: May 25, 2008

These were so good. I cheated and used Grand's Bicuit as my crust. I used my rolling pin and flattened biscuits out to a 9x13 pan then followed the filling directions to a T.... My family loved these and all of them thought they tasted like Long John Doughnuts...Excellent recipe thank you for sharing..

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Michigan Mom

Cooking Level: Intermediate

Living In: Allegan, Michigan, USA

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Reviewed: May 13, 2008

Make it sugar free ! I've been making this for years, and have found if you use sugar free pudding and sugar free cool whip it is just as yummy.

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joonbabie

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Reviewed: Apr. 26, 2008

This recipe is amazing - never knew cream puffs were so easy to make. The dough turned out without a hitch - however, I didn't have the right size pan, so I just made couronnes (got the idea from a french cookbook) and then stuffed them with the filling (cut across and add filling). Oh, and my filling ended up having these tiny little lumps in it - maybe my cream cheese was cold, but it was delicious anyway. Update: I found that there was too much filling for the amount of pastry, but that is purely a personal preference.

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Jezebelina

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2008

The only reason I gave 4 stars to that recipe is because I didn't like the bottom part.It was dry.The filling was excellent,though.

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VASSI

Cooking Level: Expert

Living In: Windsor, Ontario, Canada

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Reviewed: Apr. 13, 2008

i will change it to chocolate pudding next time. i found it too milky

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zikantas

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Reviewed: Apr. 12, 2008

Very good and easy. Thanks for the recipe. Will make again.

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Sally

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

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Reviewed: Apr. 1, 2008

I made this for a family get together and everyone loved it. It was also really easy to make. I'll definitely make this again.

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tonit

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Brighton, Colorado, USA

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Reviewed: Mar. 30, 2008

I did not make any changes to this recipe and it was excellent. It got rave reviews from my family!!!

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Tori B.

Home Town: Omaha, Nebraska, USA

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Reviewed: Mar. 23, 2008

I made this to take for our Easter dessert today and it was a hit!! Not heavy and a nice light dessert to have after a big meal! Have only three pieces left out of the pan and that will probably be gone before tomorrow! I made my puff shell last night and than made the filling this morning. Use room temperature cream cheese and slowly add the first cup of milk with the mixer going. You may still have a few small lumps, but nobody is picking over their piece to find them, they are too busy eating this delicious dessert!! Thanks for sharing!! YUMMY!!!!!

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IMACOOKY1

Cooking Level: Expert

Home Town: Denison, Iowa, USA

Living In: Kansas City, Missouri, USA

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