Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
Labor Day
More Recipes Like This
Cream Puff Cake
Pan Cream Puff
Pistachio Cream Dessert
Buster Bar Ice Cream Dessert
Coconut Cream Dessert
MORE
Top Related Articles
Homemade Ice Cream
Dessert Garnishes
How to Make Ice Cream in a Bag
Puff Pastry Dough
Printable Cookbooks: Ice Cream in a Bag
Who Wants Ice Cream?
Make a Special Christmas Dessert (Video)
How to Make Ice Cream (Video)
cream puff
Chocolate: Advice
Related Collections
Chilled & Frozen
Desserts
Desserts
Recipes
Safeway Recipes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Cream Puff Dessert
SUBMITTED BY:
Rebecca
"This is delicious and easy and everyone loves it. You can make it ahead and freeze it, but let it partially thaw before serving. It's best when it's 'crispy' frozen."
RECIPE RATING:
Read Reviews
(14)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
30 Min
READY IN
2 Hrs
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
PUFF
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
FILLING
1 (8 ounce) package cream cheese, softened
3 1/2 cups cold milk
2 (3.9 ounce) packages instant chocolate pudding mix
TOPPING
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup milk chocolate flavored topping
1/4 cup caramel topping
1/3 cup slivered almonds
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
In a medium saucepan over medium heat melt butter in water until bubbly. Dump in flour all at once and stir vigorously until mixture forms a ball. Remove from heat and let stand 5 minutes. Beat in eggs, one at a time, until smooth and glossy. Spread in prepared pan.
Bake in preheated oven 30 to 35 minutes, until puffy and golden. Let cool completely on wire rack.
While puff is cooling, beat together cream cheese, milk and pudding mix. Spread over cooled puff. Chill 20 minutes.
Spread whipped topping over chilled filling and drizzle with chocolate and caramel sauces. Sprinkle with almonds. Freeze 1 hour before serving.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Sep. 3, 2005 by JMILLER4
X
Full Review
JMILLER4
Sep. 3, 2005
I have a similar recipe and use a jelly roll pan instead of 9x13 -- I like it much better as the layers aren't so thick, and it serves a large crowd. Just decrease the cooking time of the crust a little. Also, increase the milk to 4 cups, use 12 oz Cool Whip over pudding layer, and drizzle on a glaze of: 2 T butter melted with 1/3 cup chocolate chips, add 1 C powdered sugar and 2 T hot water. Then top with chopped, toasted pecans and serve chilled -- not frozen. My family loves this recipe!
Was this review helpful?
[
YES
]
7 users found this review helpful
I have a similar recipe and use a jelly roll pan instead of 9x13 -- I like it much better as...
MORE
MORE
Reviewed on Jan. 24, 2003 by
COOKINGMAMAL
X
Full Review
COOKINGMAMAL
Jan. 24, 2003
This is a wonderful recipe, I've taken this to several potlucks and just took it to a Christmas Progressive dinner this last weekend. I ALWAYS! come home with an empty dish and lots and lots of compliments. Thank you Rebecca for putting the recipe on here.
Was this review helpful?
[
YES
]
4 users found this review helpful
This is a wonderful recipe, I've taken this to several potlucks and just took it to a...
MORE
MORE
Reviewed on Feb. 15, 2007 by
SHMANESSA8
X
Full Review
SHMANESSA8
Feb. 15, 2007
This recipe has been a staple in our family for years... with two changes. I use a larger pan and cook the crust for much shorter and I've never used chocolate pudding, always vanilla or french vanilla! To die for and ALWAYS a huge hit at any get together.
Was this review helpful?
[
YES
]
2 users found this review helpful
This recipe has been a staple in our family for years... with two changes. I use a larger pan...
MORE
MORE
Reviewed on Oct. 17, 2005 by
RACHIEH
X
Full Review
RACHIEH
Oct. 17, 2005
This is my husband's fave! I add a little vanilla and sugar to the choux before adding the flour. I got this same recipe from somewhere else, but have never tried to freeze it. I had better not, or I'll be making it every weekend, right? Leftovers are NOT good, so make sure it is gone. Wonderful, refreshing dessert.
Was this review helpful?
[
YES
]
2 users found this review helpful
This is my husband's fave! I add a little vanilla and sugar to the choux before adding the...
MORE
MORE
Reviewed on Jan. 24, 2003 by Teri
X
Full Review
Teri
Jan. 24, 2003
This turned out great - similar in texture to an eclair. The kids weren't thrilled, but I would make it again for potluck or company.
Was this review helpful?
[
YES
]
2 users found this review helpful
This turned out great - similar in texture to an eclair. The kids weren't thrilled, but I...
MORE
MORE
Reviewed on Jan. 22, 2008 by
NEgirl
X
Full Review
NEgirl
Jan. 22, 2008
Just came across this recipe and had to write a review. This is an old standby for us! It is often requested for gettogethers with friends and family. I make it with cheesecake flavored pudding - gives it that eclair taste. To avoid lumps in the cream cheese mixture, be sure to beat your cream cheese alone until fluffy before adding the pudding. Our all-time favorite dessert!
Was this review helpful?
[
YES
]
1 user found this review helpful
Just came across this recipe and had to write a review. This is an old standby for us! It is...
MORE
MORE
Reviewed on Dec. 8, 2007 by
happycook
X
Full Review
happycook
Dec. 8, 2007
Really tasty. All of it went at the pot luck. I did have a problem with getting the cream cheese to blend completely with the pudding. Next time I will beat the cream cheese first till smooth and then add the pudding and milk. Maybe it will blend better. You do need to make it the same day you eat it as the crust was starting to get soggy and I had made it in the morning for an evening event.
Was this review helpful?
[
YES
]
1 user found this review helpful
Really tasty. All of it went at the pot luck. I did have a problem with getting the cream...
MORE
MORE
Reviewed on Jan. 26, 2004 by MAB1066
X
Full Review
MAB1066
Jan. 26, 2004
Great dessert, but it doesn't "hold well" as a leftover. Very scrumptious - but make just what you need.
Was this review helpful?
[
YES
]
1 user found this review helpful
Great dessert, but it doesn't "hold well" as a leftover. Very scrumptious - but make just what...
MORE
MORE
Reviewed on May 15, 2008 by
MissSheila06
X
Full Review
MissSheila06
May 15, 2008
Try this w/ coconut cream pudding and then sprinkle toasted coconut on top. I've made this many times and for some reason at times the crust is pourable and at times it's sticky and needs spreading. If eggs are large decrease to 3 because it can start tasting really 'eggy'.
Was this review helpful?
[
YES
]
0 users found this review helpful
Try this w/ coconut cream pudding and then sprinkle toasted coconut on top. I've made this...
MORE
MORE
Reviewed on Mar. 3, 2008 by encam13
X
Full Review
encam13
Mar. 3, 2008
I have made this many times. I usually use sugar free pudding, light cream cheese and fat free whipped topping to reduce the calorie content. I have made it with several different pudding flavors all to rave reviews. I alternate toppings depending on the pudding flavor. I like the idea of baking it in a jelly roll pan. Definitely whip the cream cheese before adding the pudding.
Was this review helpful?
[
YES
]
0 users found this review helpful
I have made this many times. I usually use sugar free pudding, light cream cheese and fat...
MORE
MORE