Cream Puff Cake

This cream puff cake is easier to make than traditional French pastry cream puffs. We use a choux pastry and bake it in a small baking sheet, then top it with a cream cheese vanilla pudding and frozen whipped topping.

Course Dessert

Cuisine French

Prep Time 20

Cook Time 25

Chill Time 1

Total Time 1 45

Servings servings

Calories 321kcal

Author Whitney Wright

Ingredients

1/2 cup butter salted or unsalted butter is fine
1 cup water
1 cup all-purpose flour
4 large eggs
8 oz cream cheese softened
6.8 oz instant vanilla pudding (2- 3.4 oz boxes) INSTANT vanilla pudding
3 cups milk
8 oz cool whip or homemade whipped cream
chocolate syrup for drizzling overtop (or mini chocolate chips)

Instructions

Spray a 10”x15” jelly roll pan with cooking spray. Preheat the oven to 400°F.
Add butter and water to a medium saucepan set over medium heat. Bring to a boil. Once boiling, add the flour and mix well. The mixture should come away from the sides and form into a ball. Once it does, remove from heat. Let stand for 5 minutes.
Add the eggs, one at a time. Using a hand mixer, beat well after each egg.
Spread into the prepared baking pan. Bake for 25-28 minutes, until puffed and golden. Remove from the oven and let cool completely.
In a large bowl beat the cream cheese, instant vanilla pudding and milk until smooth and no lumps remain. Pour overtop of the cooled cream puff crust. Refrigerate for 20 minutes. Then top with cool whip (or homemade whipped cream) and refrigerate for 1 hour before serving.
Just before serving, drizzle chocolate syrup over the top, or mini chocolate chips. Enjoy!

Nutrition