Cream Puff
Dessert

Crust:
6 eggs
1 cup water
1 cup flour
1 cube of butter

Filling:
2 large packages of INSTANT vanilla pudding
2 (8 oz each) packages of cream cheese
6 cups milk

Third Layer
1 medium container Cool Whip
Hershey's Chocolate Syrup

Crust: Beat eggs until yellow, thick and foamy. In a seperate bowl, heat the water and butter until it is warm--almost hot! Add to the eggs and then add the flour. Pour into a greased 13 x 18 x 1 inch cookie sheet. Bake at 400 degrees for approximately 10 minutes or until golden brown.
Crust should cool before the next layer is added.

Filling: Beat cream cheese until smooth. Add both packages of vanilla pudding. Gradually add the six cups of milk. Mixture may appear runny. If it does, let it set in the mixing bowl for just a few minutes. It should thicken up. When it is thick, pour over cooled crust.

Third Layer: Spread the entire container of Cool Whip over the top of the pudding mixture. Drizzle with Hershey's syrup.

Note:This dessert is best when made and eaten within 1-2 hours. The crust will get soggy if pudding sits on the crust over night.

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