Cream Puff Dessert
1 cup water
1/2 cup butter (no substitutes)
1 cup all-purpose flour
8 ounces cream cheese, softened
3 1/2 cups cold milk
2 (3.9 ounce) packages instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup milk chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds
Heat oven to 400 degrees F. Grease a 13 x 9-inch baking dish.
Batter: In a saucepan over medium heat, bring water and butter to a boil.
Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
Add the eggs, one at a time, beating well after each addition. Beat until smooth.
Spread into prepared baking dish.
Bake for 30 to 35 minutes or until puffed and golden.
Cool completely on a wire rack.
Meanwhile, prepare Filling.
Filling: In a mixing bowl, beat cream cheese, milk and pudding mix until smooth.
Spread over cooled puff; refrigerate for 20 minutes.
Topping: Spread with whipped topping; refrigerate until serving time.
Just before serving, drizzle with chocolate and caramel toppings; sprinkle with almonds.
Store leftovers in the refrigerator.
Yield: 12 servings
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