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Pan Cream Puff


"I love cream puffs but hate making them. This gives you all the great flavor with very little fuss. Allow dessert to chill overnight before serving."
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1 d 1 h 45 m servings 311 cals
Original recipe yields 18 servings (1 9x13-inch pan)


  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x13-inch pan.
  2. In a saucepan or in the microwave, bring water and margarine to a boil. Mix in the flour, then beat in the eggs, one at a time. Spread mixture in the prepared pan; bake in preheated oven until puffed and golden, about 25 minutes. Press down any large bubbles with a wooden spoon. Cool cream puff before filling.
  3. For the filling: Beat the cream cheese until fluffy. Stir in the milk and pudding mix. Beat until mixture is thick, then spread over cream puff. Top with whipped topping, drizzle with chocolate syrup and sprinkle with almonds. Refrigerate 24 hours before serving.

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Read all reviews 22
  1. 29 Ratings

Most helpful positive review

Very good and easy. Tasted just like mom used to make,so it was not only delicious but brought back some good memories. I used sugar-free pudding to cut down on some of the sugar but it was stil...

Most helpful critical review

This was good. I switched out the chocolate syrup for chocolate hot fudge, which I think was much yummier. I would have used more actually, because there was so much cream to chocolate ratio.

Most helpful
Most positive
Least positive

Very good and easy. Tasted just like mom used to make,so it was not only delicious but brought back some good memories. I used sugar-free pudding to cut down on some of the sugar but it was stil...

I just had this last night....and I must say it was tres delish! I WILL say to use butter rather than margerine tho...and we skipped the chocolate and nuts. French Vanilla pudding is yummier t...

I made this using sugar free pistachio pudding and sprinkled the top with pecans before serving. I loved the whole thing, but no one else in the house liked the cream puff crust and only ate the...

I gave 4 stars because this recipe is good, but one on a different site is better. The difference is on the other they add 1/2 tsp of salt and 1 tbsp of sugar to crust. Makes the crust more airy...

So good and yummy, everyone loved it. Vanilla or Chocolate pudding is great. The cook and serve pudding tastes a little better and fresh made whipped cream adds an added richness to it. Very ...

Just made this today on my new gas range (wanted to try out the oven). I've only got one thing to say...WOW!!! This recipe was not only easy but delicious. I didn't use chocolate syrup simply ...

My husband loved this cake. He couldn't stop eating it and I've got to admit it was fabulous. It is a definite keeper.

My mother used to make this exact recipe years ago. Everywhere we went this cream puff "pie" came along as well. This recipe is easy to make lower in fat without having to put thought into it a...

I love this recipe, but I like a little more pudding. I use two large boxes of pudding and 5 1/4 cups milk instead of the two small boxes and 3 1/2 cups of milk