Recipe by Rebecca
"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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1 (8 ounce) package
cream cheese, softened
3 1/2 cups
2 (3.9 ounce) packages
instant chocolate pudding mix
1 (8 ounce) container
frozen whipped topping, thawed
milk chocolate flavored topping
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!
Great dessert, but it doesn't "hold well" as a leftover. Very scrumptious - but make just what you need.
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!
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Puff Dessert
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 355
** Calories from Fat: 201
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