Description
This Easy Cream Puff Dessert is a delightful, no-fuss treat featuring a buttery cream puff pastry crust topped with smooth cream cheese-pudding filling and whipped topping, finished with a drizzle of chocolate syrup. Perfectly balanced in texture and flavor, it’s a crowd-pleaser for parties and family gatherings.
Ingredients
Scale
Cream Puff Pastry Crust
- 1 cup water
- ½ cup butter
- 1 cup all-purpose flour
- 4 eggs
Cream Puff Filling
- 8 ounces cream cheese, softened
- 4 cups milk, divided
- 3 (3.4 ounce) packages Instant French Vanilla Pudding mix
- 8 ounces whipped topping, defrosted (such as Cool Whip)
Topping
- Chocolate syrup, as needed (such as Hershey’s)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Lightly coat a 13- x 9-inch baking pan with non-stick cooking spray to prevent sticking and ensure easy removal of the crust.
- Make the Cream Puff Pastry Crust: In a heavy saucepan over medium heat, combine 1 cup water and ½ cup butter. Cook until the butter melts and the mixture boils. Remove from heat and stir in 1 cup flour with a wooden spoon until the dough pulls away from the sides and forms a soft ball.
- Cool Dough Slightly: Transfer the dough ball to a large mixing bowl and let it rest about 5 minutes to cool just enough before adding eggs.
- Add Eggs: Using an electric mixer, add 4 eggs one at a time, mixing thoroughly after each addition. Continue mixing for 1–2 minutes until the dough is smooth and well combined.
- Spread Dough and Bake: Transfer the sticky dough to the prepared baking dish. Spray the backside of an offset spatula with non-stick spray and evenly spread the dough over the bottom of the pan. Bake for 20 to 23 minutes or until the edges puff up and the crust turns golden brown. Remove from oven and cool completely.
- Prepare the Cream Puff Filling: In a large mixing bowl, beat 8 ounces softened cream cheese with 1 cup milk until as smooth as possible. Add the remaining 3 cups milk and 3 packages of Instant French Vanilla Pudding mix. Beat on high speed for several minutes until thickened.
- Assemble the Dessert: Spread the pudding mixture evenly over the cooled crust. Top with 8 ounces defrosted whipped topping and smooth it out with an offset spatula or back of a spoon.
- Chill: Refrigerate the assembled dessert for at least 1 hour, preferably overnight, to allow flavors to meld and the filling to set properly.
- Serve: Before serving, drizzle chocolate syrup over the top for added sweetness and decoration. Slice and enjoy this creamy, light dessert!
Notes
- Starting with room temperature cream cheese makes blending it smoother.
- Spraying the spatula helps spread the sticky dough evenly without sticking.
- Using instant pudding mix speeds up preparation—no cooking needed for the filling.
- For best results, chill overnight so the filling firms up well.
- This dessert is best served cold and remains stable for several hours after chilling.
