Cream Puff Dessert Recipe -
Cream Puff Dessert Recipe
  • READY IN 2 hr

Cream Puff Dessert

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    2 hrs


  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
  2. 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.
  3. Bake in preheated oven 30 to 35 minutes, until puffy and golden. Let cool completely on wire rack.
  4. While puff is cooling, beat together cream cheese, milk and pudding mix. Spread over cooled puff. Chill 20 minutes.
  5. Spread whipped topping over chilled filling and drizzle with chocolate and caramel sauces. Sprinkle with almonds. Freeze 1 hour before serving.
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Reviews More Reviews

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!

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.

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!

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.

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.

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.

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.

Jul 12, 2010

Delish! Everyone LOVED this- was a nice light dessert! Instead of putting in a baking pan, I used a cookie sheet, put parchment paper over it, and spread the 'crust' on it. Great!


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  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 110 mg
  • 37%
  • 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.

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