Friday, February 28, 2014

Cream Puff Dessert served at Crafts last Monday


Cream Puff Dessert- Pat Leber and Rosemary Wingert
½ C Butter
1 C flour
1 C water
4 eggs
3 small pkgs Vanilla Instant pudding
3 C milk
1 8 oz pkg cream cheese
8 or 9 oz carton whipped topping
¼ C Hershey’s chocolate syrup

Preheat oven to 400 degrees. Bring butter and water to a boil. Remove from heat and add flour. Add eggs, one at a time; beat as each one is added. Mixture will form a ball. Pat in a lightly greased 9 x 15” pan. Bake 35 minutes. Remove from oven and lightly press down with a spatula and cool. Mix pudding and milk (2 ¾ Cups); add cream cheese that has been mixed well with ¼ cup milk. Spread pudding/cream cheese mixture over cooled crust. Spread whipped topping over pudding and drizzle with chocolate syrup. Refrigerate.

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