This cream puff cake is the perfect dessert for every meal. Just slice them up and serve them to your family or guests, and watch as they devour the servings in just a few seconds. Believe me, this cream puff cake is so delicious it will be gone in seconds! So make sure you have extras if you have a lot of mouths to feed this dessert to!
Our friend over at Lil Luna has this to say about the recipe:
“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 can attest to this! My husband and I, who are certified cream puff lovers always manage to “almost” empty the baking dish whenever I make this. We can’t help ourselves! It’s really too divine!
Ingredients
- 1 stick Land O Lakes margarine
- 1 c water
- 1 c Gold Medal flour
- 4 Eggland’s eggs
- 1 box Jell-o instant vanilla or white chocolate pudding (large box)
- 3 cups Borden milk
- 1 8 oz pkg Philadelphia cream cheese softened
- 1 8 oz carton cool whip
- Hershey’s 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.
- This keeps well for days.
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Quick Tip: If you think adding chocolate syrup on top is too much, you can forego it and just dive straight to the creamy goodness.
Thanks again to Lil Luna for this amazing recipe.
