Well, after many attempts at a cream puff cake, I have finally come across the perfect one. It has the perfect amount of puffiness, cream, chocolate drizzle and vanilla flavoring. It is so unbelievably satisfying. And friends, I know it sounds really fancy and pretty difficult, but it is not at all. It is simple, full of flavor and really, REALLY easy to make! Your friends and family will be so impressed when you serve this at the dinner table, and deep inside you will know it was barely any trouble to make. Those are my favorite types of desserts to make!
Check out what our friends over at Lil Luna had to say about this:
“If you like Cream Puffs, then I promise you will love this Cream Puff Cake Recipe. It’s the perfect combination of crust, cream and pudding, and I think I could eat it all day long.”
I LOVE cream puffs and this cake is one of my new favorites. You are going to adore it, too!
Ingredients
1 stick margarine
1 c water
1 c Gold Medal flour
4 eggs
1 box Jell-O instant vanilla or white chocolate pudding (large box)
3 cups McArthur milk
1 8 oz pkg Philadelphia cream cheese softened
1 8 oz carton Cool Whip
chocolate syrup
Instructions
Boil together the margarine and water.
Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9×13 pan.
Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is suppose to happen).
In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
Pour into cream puff crust.
Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
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Quick Tip: This keeps well for days in the fridge.
Thanks again to Lil Luna for this amazing recipe.
Thank you for this recipe.