Looking for a new dessert to try? This cream puff dessert is not only delicious, but it’s also easy to make! Follow our step-by-step recipe for a sweet treat that’s sure to impress.
Ingredients
- 1 c. water
- 1 stick margarine
- 1 c. flour
- 4 eggs
- 3 pkg. vanilla instant pudding
- 4 c. milk
- 1 (8 oz.) pkg. cream cheese
- 12 oz. Cool Whip
- chocolate syrup
Baking Instructions
- Boil water and margarine.
- Then add flour.
- Let cook; then add eggs one at a time.
- Spread in a 9 x 13-inch pan, sprayed with Pam.
- Bake at 350° for 35 minutes until brown.
- Cool.
- Mix instant pudding, milk and softened cream cheese.
- Spread on crust and top with Cool Whip.
- Drizzle with chocolate syrup.
- Chill 6 hours prior to serving.
Calorie: 350
Total cooking time:1 hour
Difficulty level: Medium
The Chronicles of My Cream Puff Dessert
So there I was, standing in my kitchen, armed with a myriad of ingredients and an unshakeable determination to whip up something delicious. The mission: Cream Puff Dessert. The outcome? Well, let’s find out.
An Unlikely Duo: Water and Margarine
First up, I had to boil 1 cup of water with a stick of margarine. Now, I’ve had some strange pairings in my life (pickles and peanut butter, anyone?), but this was new. I watched as they cozied up together in the pot, the margarine slowly surrendering to the heat and melting into the water. It was like watching an episode of a soap opera where you know two characters shouldn’t be together, but they end up in each other’s arms anyway.
The Flour Makes its Grand Entrance
Next, it was time to add a cup of flour. Now, adding flour to a boiling pot of water and margarine feels a bit like throwing a cat into a dog park – unexpected and chaotic. The pot sizzled and popped, and I swear the flour looked a little offended, but it eventually settled down and started to blend in.
The Egg Drama
Then came the eggs. Four of them, to be precise. Now, any baker worth their salt knows that adding eggs one at a time is a test of patience. But hey, good things come to those who wait, right?
The Oven Beckons
Once my concoction was properly mixed, it was time to spread it out in a 9 x 13-inch pan and introduce it to the oven. The crust baked at 350° for 35 minutes until it was a lovely shade of brown. The scent wafting through the house was divine – it smelled like victory… and baked goods.
The Sweet Symphony: Pudding, Milk, and Cheese
After the crust cooled, I mixed together three packages of vanilla instant pudding, 4 cups of milk, and a package of softened cream cheese. This was like the sweet, creamy symphony I didn’t know my taste buds needed. The cream cheese added a tangy twist that made the vanilla pudding pop. Bet Beethoven never thought of that combo.
The Crowning Glory: Cool Whip and Chocolate Syrup
Then, I spread the pudding mixture on the crust and topped it off with Cool Whip. The pièce de résistance was a generous drizzle of chocolate syrup. This wasn’t just a dessert, it was a work of art. I mean, who needs the Louvre when you have a homemade cream puff dessert?
The Longest Wait: Chill Time
Finally, the hardest part of all – waiting six whole hours for it to chill. I mean, who has that kind of patience? But, as I peeked at it every hour (okay, every half hour), I knew it would be worth it.
The Sweet Reward
And boy, was it worth it. The first bite was pure bliss. The flaky crust, the creamy filling, the cool whip and the decadent chocolate syrup combined in a dance of flavors that had me reaching for seconds (and thirds).
So that, my friends, is the tale of how I conquered the cream puff dessert. It was a journey of laughter, learning, and lots of licking the spoon. And the best part? I get to do it all over again next weekend.
