Monday, September 26, 2011

Cream Puff Dessert

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. 
If you have never been before, it is quite an adrenaline rush. I think I'm hooked...
Anyhow, 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.

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 a 9x13 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. Sometimes the sides will come up the sides a bit. That's perfectly normal!

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 your cream cheese has not come totally to room temperature, it will come out a bit lumpy (like mine.) 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.

67 comments :

  1. Oh yum. This looks so easy and delicious! My kind of food : )

    ReplyDelete
  2. AMAZING! Thanks for sharing, pinned it for later! :)

    Stephanie @ http://airforcefamilyadventures.blogspot.com

    ReplyDelete
  3. Looks perfectly delicious! Thanks for sharing :)

    ReplyDelete
  4. I love your version! I have not had a cream puff in ages, but this looks absolutely to die for!

    ReplyDelete
  5. I love cream puffs! Your version looks great1

    ReplyDelete
  6. What a great twist on the cream puff! This sounds really yummy!!

    ReplyDelete
  7. Yes Please! Just give me a spoon and I will eat straight from the pan!

    ReplyDelete
  8. Just when I thought I was about caught up on my "to try" desert list, you go and post this....sigh, that looks SO yummy!

    ReplyDelete
  9. I am copying this recipe and making it!!! It looks so delicious! Thanks for posting it!

    ReplyDelete
  10. I'm always looking for new dessert ideas for my Bunco group. I can't wait to try this one. bookmarking this one.
    Thanks for shopping!

    ReplyDelete
  11. These look amazing and I can't wait to try them. Thanks for sharing =))

    ReplyDelete
  12. Dang girl!!! This looks AMAZING! I love desserts like this, and yes I do adore cream puffs... Gosh it's been over 5 years since I've had one... :-(

    ReplyDelete
  13. Brandie, I love this spin on cream puffs...a one pan wonder for sure. Thank you for sharing this treat with us, you sweet dear!

    ReplyDelete
  14. This is very simple to a vanilla slice, but sounds a lot simpler to make. Great job!

    ReplyDelete
  15. What a great treat! this sounds so delicious
    mary x

    ReplyDelete
  16. I have a recipe almost exact to this one, we call it Moon Pie. Gosh I haven't made that in about 5 years. Thanks for posting this, you made it look beautiful.

    ReplyDelete
  17. That looks fantastic. I cannot wait to try it out. Come over and visit We have some wonderful stuffed pork chops.

    ReplyDelete
  18. Gorgeous dessert. I always something that looks just like this at a local restaurant. I am now stoked to know how to make it. Lol!

    ReplyDelete
  19. Love the crust recipe! I was afraid it was going to be puff pastry sheets. Thank you for simplifying it.

    ReplyDelete
  20. Holy cow, how good does THIS look??? I'm pretty sure it might be illegal in NY, but I'm gonna risk it anyway! Thanks for sharing!!

    ReplyDelete
  21. OMG! This looks so good! I can use all sugar-free products so that even I (I'm diabetic) can have a piece. I might just make this for a brunch I am having this weekend. Thanks so much for posting!!

    ReplyDelete
  22. I'd say this was magical!!! And so beautiful and tasty, too! Looks fabulous, Brandie!

    ReplyDelete
  23. What a great idea! My mom used to make us cream puffs and I remember all the fuss! I think that maybe I could handle these.

    ReplyDelete
  24. Oh. My. Goodness.... that looks/sounds incredible!!!

    ReplyDelete
  25. I swear you are like the queen of simple and delicious desserts! I love cream puffs and am dying to try this one!

    ReplyDelete
  26. oh my! This looks so good! Thank you for sharing!

    ReplyDelete
  27. Just thought that I would let you know my husband loves you--well at least he loves your recipes. I love to cook and try new recipes. Lets just say not always with the best results. Since finding your site I have had no complaints. So far I have made fourteen of your recipes and each and everyone has been a hit. So I just wanted to say thank you.

    ReplyDelete
  28. Betty said:
    Brandie you mentioned 1 teaspoon vanilla extract in the filling ingredients, but you don't mention it in the directions. Is it to be left out? Just wondering what to do before I make it. Sounds delicious.

    ReplyDelete
  29. Oh Wow! what amazing comments! Have I told y'all lately how much I love ya. I really do!! Jeanna, that just warms my heart like you wouldn't believe. I'm just providing the recipes but you are making them and providing the love. And there really is no better ingredient than that!
    Betty, thank you SO much for pointing that out. Sometimes when you write recipes up, you get to typing it out and forget something. I truly appreciate you picking up on that & letting me know! I've added it in now :)

    ReplyDelete
  30. Oh my goodness! That looks absolutely amazing :)

    Stopping by from TMT Tuesday.

    ReplyDelete
  31. I just HAVE to try this! It looks amazing!!! I am so happy to have found you over on Tater tots & Jello link party, now your newest follower. You have great recipes on here!
    -Robyn from http://tipsfromtheheart.blogspot.com

    ReplyDelete
  32. visiting from TT&J and when I saw your picture, I immediately to come over and look :) This looks fantastic, and I'm pinning it for further use :)

    ReplyDelete
  33. Yummy dessert! My husband and boys attend this also. They watch in Bristol! :)

    ReplyDelete
  34. What a contrast! - drag racers and cream puffs, lol. Lovely dessert. Have never taken in a drag race but we go to Darlington every year for NASCAR.... Glad you had fun :)

    ReplyDelete
  35. I am saving this to make for my family's Christmas gathering this year!! Thanks so much for sharing!! :)

    ReplyDelete
  36. What size pan did you use?? Sorry if I missed it in the comments -- the recipes says 9x13, but your pan looks smaller. I want to make this tomorrow to bring to work on Monday -- looks diving!

    ReplyDelete
  37. Hi Michelle, for some reason the picture makes it look smaller but it is a 9x13 pan. Hope that helps and hope your co-workers like it!

    ReplyDelete
  38. So I just finished baking the crust, but while it was rising the edges climbed over the top of the 9 x 13 and then curled inward towards the middle and slightly burned. Kind of an ocean wave look. Any ideas?

    ReplyDelete
  39. Bonnie, I have no idea what could've happened. There is no rising agent in the crust (like baking powder or baking soda) so it shouldn't have done that. Did you by chance use self-rising flour instead of all-purpose?

    ReplyDelete
  40. I used all purpose flour. Maybe I will try only spraying the bottom of the pan and not the sides. I've had another recipe in the past for which I had to limit the sprayed area because of the same type of problem, but I thought I'd first see if anyone else had this happen. Other than that, it looked like a great recipe!

    ReplyDelete
  41. I have to say, I think I found a new "Best Friend"! I am making the Oreo Poke Cake this weekend! The kids will love it! I was looking through your recipes and every time I find one I like and just know that's the one I want to make, I see another one I want to make just as badly!! LOL Forget dieting! We are going to eat! Thank you for some really awesome recipes!!

    ReplyDelete
  42. Thank you so very much! I'm so glad to have you here. I really hope you love all the recipes you try!

    ReplyDelete
  43. Hi! This looks so delicious and easy, I completely drool over your recipes every time!
    Do you think, to save time, a frozen puff pastry would work for the bottom layer? :)

    ReplyDelete
  44. Hi Elf! Thank you for your comment. That is a great question! To be honest, I've never tried it so I'm not 100% sure how that would work. It seems like it might work though but you never really know until you try. If you do decide to make it with the puff pastry, I'd love to know how it turns out for you!

    ReplyDelete
  45. WOW I JUST CAME ACROSS THIS SITE AND THE RECIPES GOT MY MOUTH WATERING. I CANNOT WAIT TO MAKE THEM I JUST LOSS 60 LBS ON WEIGHT WATCHERS AND I AM STILL GOING TO MAKE ALL THESE WONDERFUL DESSERTS AND ENJOY THEM OF COURSE IN MODERATION.
    YUM YUM THANK YOU!!!!!

    ReplyDelete
  46. I am going to repin this it looks delicious, but only because of the drag racing. Lol. I did not think I would like the racing first time we went, I to hooked!! There is absolutely no other sport like it! Now both of my kids drive Jr. Dragsters and have since they were 8, we just returned from Bristol from a week long of Jr drag racing! Maybe I will make your cream puffs and take them to the track! If you ever get the chance Bristol is an AWESOME track!

    ReplyDelete
  47. I should have read the comments first as I also sprayed the sides of the pan and the cream puff base came up the sides of the pan. At least I had it in a foil cake pan and the edges are all scalloped and it looks like i did it on purpose.

    Can't wait to make it again. Maybe with chocolate pudding and drizzled white melted chocolate!

    ReplyDelete
  48. Thank you anonymous. I am revising the recipe. I think that spraying on the sides of the pan causes the crust to go up the sides a bit (not that it affects the taste at all). I appreciate all the sweet comments. Glad you like this one!

    ReplyDelete
  49. could you tell me what size pan you are using please

    ReplyDelete
  50. WOW! The BEST looking recipes - all in one place! I'm going to be trying some of them. I might not ever have to leave your site when I'm looking for something good to serve for dinner. Thank you!

    ReplyDelete
  51. I also had an issue with the sides rising quite high and pulling inward. Used all purpose flour, and did not use any cooking spray on the pan. Letting it cool now and am planning to kind of "smush" the sides down before I add the pudding mixture. As long as taste is not affected, I'm not much bothered by the appearence.

    ReplyDelete
  52. Hi there! Just wanted to let you know that your "pin" button on this page leads to your Pie Crust recipe! I cannot WAIT to try this one though, LOVE cream puffs!

    ReplyDelete
  53. Oh goodness, thank you Carrie. I appreciate you letting me know! ~Brandie

    ReplyDelete
  54. The middle of the crust ballooned up. Not sure why. It is firm so I guess Ill have to push it down.

    ReplyDelete
  55. I had a problem the sides relally went up the sides can I push then down or cut them off?

    ReplyDelete
  56. This looks so good! I love to make cream puffs but they are a lot of work. This recipe looks much easier and sounds absolutely delicious.
    I have made several of your recipes Brandie and all have been great.
    I love this site!!!

    ReplyDelete
  57. Keep in mind, it is a Cream Puff dessert so the crust will "puff" up. That's normal! It doesn't affect the tast at all. Jut continue with the rest of the steps. Everything else that goes on top will weight it down. Be sure *not* to spray the pan with nonstick spray. That will cause the crust to crawl up the sides. But if it does, no worry, it does not affect the taste at all. I just leave it on there. However, you could certainly cut off the excess edges if you like. :)

    ReplyDelete
  58. I made this using French Vanilla instant pudding. Yummy!

    ReplyDelete
  59. I just made the crust for your delicious looking dessert and not sure what I did different but i didn't have to press it in. The consistency was like a thicker cake batter. The directions were very simple and I followed them to the letter but it was a bit runny. It formed a beautiful pasty ball and then I added the eggs. It became thinned then. Not sure what I did wrong.

    ReplyDelete

I am just tickled pink when anyone takes their precious time to leave me a message. Thank you for stopping by and thank you for commenting!
This is a family website so all comments will be moderated before being published.

Related Posts Plugin for WordPress, Blogger...