Cream Puff Dessert

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Most Helpful Positive Review

Sep 03, 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!

—JMILLER4

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Most Helpful Critical Review

Jan 26, 2004

Great dessert, but it doesn't "hold well" as a leftover. Very scrumptious - but make just what you need.

—MAB1066

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30 Ratings

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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!

—NEgirl

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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.

—SHMANESSA8

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Nov 27, 2009

Fantastic dessert, couldn't be simpler to make. I made this almost completely sugar free for my husband for Turkey Day as he is diabetic. I took a hint from someone else and used sugar-free cheesecake pudding. I thought the flavor needed a little punch, so I added a few drops of vanilla and almond extracts. Topped it with Cool Whip Lite sugar-free and Lite Hershey's syrup. I also toasted some chopped pecans with a smidge of butter, some Splenda Brown Sugar baking blend and some cinnamon. It was a huge success!!! Our fellow diners had no idea it was sugar-free. I'm also going to try is with SF coconut pudding and toasted almonds and toasted coconut on top.

—MONICA L. MUNGUIA

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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.

—COOKINGMAMAL

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Dec 31, 2008

I've tried outless cream puff recipes and this has to be the best! Everything came out absolutely perfectly, and it was delicious. I tried a whipping cream filling instead of the creamcheese though.

—Aiken

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Mar 03, 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.

—encam13

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Nutrition

Calories
355 kcal
18%

Carbohydrates
29.2 g
9%

Cholesterol
118 mg
39%

Fat
22.3 g
34%

Fiber
0.9 g
4%

Protein
8.7 g
17%

Sodium
243 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cream Puff Dessert

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 355
** Calories from Fat: 201

% Daily Value *
** Total Fat 22.3g 34 %
** Saturated Fat 13.8g 69 %
** Cholesterol 118mg 39 %
** Sodium 243mg 10 %
** Potassium 256mg 7 %
** Total Carbohydrates 29.2g 9 %
** Dietary Fiber 0.9g 4 %
** Protein 8.7g 17 %
** Sugars 9.3g
** Vitamin A 15 %
** Vitamin C < 1 %
** Calcium 18 %
** Iron 13 %
** Thiamin 14 %
** Niacin 19 %
** Vitamin B6 5 %
** Magnesium 9 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.