Wednesday, December 29, 2010

Cream Puff Cake

Servings: 15
Prep time: 25 min
Bake: 25 min. + chilling

Ingredients:
  • 1 cup water
  • 1/2 cup butter, cubed
  • 1 cup all-purpose flour
  • 4 eggs

Filling:

  • 1 package (8 ounces) cream cheese, softened
  • 2-1/2 cups 2% milk
  • 3 packages (3.3 ounces each) instant white chocolate or vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions:
In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Transfer to a greased 9 x 13 baking dish.

Bake at 400° for 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack.

For filling: in a large bowl beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Chill until serving.

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