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Cream puff cake with chocolate drizzle

Cream Puff cake recipe

Airy crust with a cream pudding layer topped with sweet cool whip.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 24
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup water
  • 1/2 cup butter
  • 4 large eggs
Filling
  • 2 pkg vanilla instant pudding mix
  • 3 cups milk
  • 1 8oz pkg cream cheese room temperature
Topping
  • 1 8 oz cool whip
  • 1 chocolate syrup drizzle

Method
 

  1. In a medium sized sauce pan, add water and butter. Bring to a boil over med heat. Add the flour. Stir continously until the ingredients come together to form a ball. Remove from heat and let cool for approx 10 minutes. Add the eggs one at a time using a hand held mixer or stand mixer. Mix well after each egg. Spread on a greased 15x10x1 inch pan.
    Bake at 400 degrees for 20-25 minutes.
    Cool.
    While the crust is cooling. Mix the pudding and the milk. Let stand until thick. Add in the room temperature cream cheese and beat until smooth. Spread on cooled crust.
    Spread the cool whip on top of the pudding layer.
    Add on your chocolate drizzle. Chill.
9x13 size pan instructions
  1. Cut the recipe in half for a 9x13 inch pan. Use 1 box of pudding and 4 ounces of each cream cheese and cool whip.