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Cream Puff Dessert


"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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2 h servings 355 cals
Original recipe yields 12 servings


  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 243 mg
  • 10%

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 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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Read all reviews 27
  1. 31 Ratings

Most helpful positive review

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...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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...

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 puddi...

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...

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 ch...

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...

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 tho...

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!

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 flav...

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 no...