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Cream Puff Cake

A recipe e-mailed to us from our Aunt Christina... sounds amazing!!


1 Puff pastry from the freezer section, thawed
1 cup chocolate chips
1 Tbsp butter
1 Tbst water
3 (3.3 oz) pkgs instant vanilla pudding
1 (8 oz) pkg cream cheese, softened
3 1/2 cups milk
8 oz Cool Whip, thawed

(You can also used low-fat, sugar free, skim milk products)


Roll the puff pastry to fit a 13x9 glass pan.
Bake at 400 degrees for 22 minutes or until puffed and golden.

(Optional, but prevents the pastry from getting soggy. And let's face it, chocolate is just delicious.) Melt chocolate chips and butter. Add water and stir until smooth. Spread over cooled pastry.

Beat cream cheese add 1 cup milk and beat until smooth.
Add pudding and balance of milk.
Beat until smooth. Pour mix over crust.
Chill until pudding mix has set.
Top with a layer of cool whip.
Chill until serving.

Take the entire pan and a spoon and get your share now, because this one is a hit with everyone I have served it to!!

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