Cream Puff Cake
packages instant vanilla pudding
container frozen whipped topping
Chocolate syrup for drizzling
Preheat oven to 400 degrees.
Bring the water, butter and salt to boil until butter is melted.
Add the flour all at once and mix rapidly with a wooden spoon. Remove from heat and stir until the mixture leaves the sides of pan and forms a ball.
Add eggs, one at a time, beating thoroughly after each addition until completely smooth.
Spread in an ungreased 10- by 15-inch baking pan.
Bake until golden brown, about 35 minutes. Crust will puff up the sides of the pan while in the oven.
When removed from the oven, prick bubbles with a fork. Let cool.
Use an electric mixer to beat the pudding mix, milk and softened cream cheese together until thoroughly blended.
Spread pudding mixture over the baked and cooled eclair crust.
Spread Cool Whip over pudding mixture.
Drizzle with chocolate syrup.
This Recipe Can be Doubled
: This is a great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
More Chocolate Too:
Shavings of chocolate or even a layer of chocolate pudding as well as vanilla make this recipe a chocolate marvel.
Choux likes steam, so put a piece of slightly damp parchment under the Choux as it cooks. The steam will help it rise.
Important to use room temperature ingredients when making the Choux, including the eggs, for best results.
To cut all the sweet and add a bit of freshness, I love to top this dessert with a few perfect raspberries. It is so elegant.
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