Airy Cream Puff Dessert (Printable Recipe)
# What You’ll Need:
→ For the Crust
01 -
1 cup water
02 -
1/2 cup unsalted butter
03 -
1 cup all-purpose flour
04 -
Pinch of salt
05 -
4 eggs
→ For the Filling
06 -
2 packages (8 ounces) cream cheese, softened
07 -
3 packages (3.4 ounces) instant vanilla pudding
08 -
4 cups milk
09 -
12 ounces whipped topping (Cool Whip)
# Step-by-Step Directions:
01 -
First, warm your oven to 350 degrees Fahrenheit. Give your 9x13-inch baking dish a good coating of baking spray to make sure nothing gets stuck.
02 -
Grab a medium pot and bring water to a boil. Toss in your butter and let it come back to bubbling. Remove from heat and mix in flour and salt until everything forms a ball - you've just made choux pastry.
03 -
Put your dough in a stand mixer fitted with the paddle. Add eggs one by one, making sure each is fully mixed before adding the next. Then beat on high for 4-5 minutes until it's shiny and smooth.
04 -
Push the dough into your greased pan. If it's too sticky, put some baking spray on your fingers and gently flatten it across the bottom. Pop it in the oven for 20-25 minutes until it rises (mostly around the edges). Let it cool all the way down.
05 -
In a big bowl, stir together pudding and milk, then set it aside to firm up a bit. Beat the cream cheese in your stand mixer for 3-4 minutes until completely smooth. Add your pudding mix and beat another 3-4 minutes until it's silky.
06 -
Smooth your cream cheese pudding mix evenly over the cooled base. Add a layer of whipped topping, spreading it right to the edges. Stick it in the fridge overnight (or at least 2-3 hours) before cutting into squares to serve.
# Additional Notes:
01 -
Don't worry if the crust looks weird while baking - it'll turn out just right for this treat
02 -
Letting it sit in the fridge overnight makes it taste way better
03 -
Try adding fresh berries or chocolate shavings on top before you serve it