The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Sep. 11, 2009
I have been making this dessert for years now. I have never had it frozen, but may try that sometime. Also, I have made this with different flavors of pudding,such as vanilla and french vanilla, which are very good as well. Instead of the choc syrup, I sprinkle shaved choc. on the finished product. Very yummy dessert. Thanks for a good post!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jul. 9, 2009
I made this as written and then with some changes that made ALL the difference. Just 3 eggs works great and doesn't taste eggy...the chocolate sauce recommended by JMILLER4 is wonderful!! (& it's sooo easy) Tastes rich & packs a chocolate punch just like eclair chocolate!! Chocolate syrup tastes watered down in comparison. I spread the chocolate directly onto the puff & it helped protect the puff from getting soggy with the pudding. Lastly, my husband prefers vanilla eclairs and I love the contrast that the rich chocolate has with french vanilla pudding. Thanks for all the helpful reviews....my hubby's favorite dessert!
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Cooking Level: Intermediate

Home Town: Dayton, Nevada, USA
Living In: Spanish Springs, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: 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.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Sep. 19, 2008
Wonderful light flavor and very easy to make. Will definitely make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: 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'.
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Cooking Level: Intermediate

Home Town: Bridgewater, Virginia, USA
Living In: Brooksville, Mississippi, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: 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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: 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.
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Cooking Level: Expert

Living In: Shoreview, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: May 22, 2007
Very easy yummy dessert!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: 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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: 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.
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Cooking Level: Intermediate

Home Town: Holland, Michigan, USA
Living In: Zeeland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: 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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Dec. 26, 2004
It is easy to make and very delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 21, 2004
I make this same recipe, and it is one of my standby favorites when I want to make a special dessert. Inexpenisive, impressive, and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 15, 2004
This recipe is great!!! I love it with my favorite Ice Cream and a dallop of whipped cream. And it is so simple!
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Cooking Level: Intermediate

Living In: New Britain, Connecticut, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.81 star rating.
Reviewed: Jan. 21, 2004
Great dessert, but it doesn't "hold well" as a leftover. Very scrumptious - but make just what you need.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 9, 2002
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Dec. 23, 2001
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.
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Cooking Level: Expert

Living In: Indio, California, USA

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