Cream Puff Dessert and Drag Racing

We had such a great time last weekend.  My husband and son took me to the drag races down in Charlotte, NC.  They had both been before to the races in Bristol but I had to work so finally I had a chance to go see some drag races, in person.

Wow, I mean wow. If you have never been before, it is quite an experience and an adrenaline rush. I think I'm hooked...

My two fellas

Alex got a little high-five action from Tony Schumacher

Anywhow, I thought the perfect ending to a perfect weekend deserved something sweet.

And if you like cream puffs, then you're gonna love this.

This dessert puts a neat little spin on the traditional Cream Puff.

It has a light, soft and puffy bottom layer. 

Followed by a smooth and creamy pudding layer and it is all topped off with whipped cream and a little syrup to make it truly magical.

Ingredients:

For the crust:

1 stick unsalted butter

1 cup water

1 cup all-purpose flour

4 eggs, lightly beaten

For the filling:

1 Large Box (5.9 oz) Instant Vanilla Pudding

1 (8oz.) package of cream cheese (softened to room temperature)
1 tsp. Vanilla Extract

3 cups milk

For the topping:

1 (8oz) tub of Whipped Topping (Cool Whip)

Chocolate Syrup

Directions:

Preheat oven to 400F degrees.

Spray 9x13 pan with nonstick spray.

In a medium pan, melt butter with water. 

Bring to a boil (but don't burn!). Turn off heat. 
If your burner is staying too hot after you turn it off, just remove the pan from the heat altogether.
Add in flour and combine until it looks like a paste.

 Add in eggs.  Stir mixture until completely combined. This may take a minute or two to get it completely combined.

(Sorry, this one's a bit blurry.)

Spread crust into baking dish. I like to spray my hand with some nonstick spray and then press it down evenly using my hand. 
It just makes it spread much easier.

Bake crust for 30 minutes. Allow crust to cool completely.

(Here's what the finished crust will look like)

In a large bowl, using an electric mixer, mix cream cheese until smooth.  Add in pudding, milk and vanilla extract.  
Mix until thoroughly combined and mixture begins to thicken (this may take a couple of minutes).  If yours turns out like mine, it will stay a little lumpy. You may see the little bits of cream cheese in the pudding. It does not affect the taste of this dish though.

 Pour filling mixture on top of cooled crust and evenly spread.

  Spread whipped topping on top of filling.

 Drizzle with chocolate syrup.

Cover and refrigerate.

Cook's Note: Be sure to purchase the Instant pudding not the Cook and Serve type pudding.

Enjoy!

Printable Recipe Here

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