Cream Puff Dessert

5 from 45 votes

This easy cream puff dessert uses creamy pudding and frozen whipped topping on top of a cream puff crust to create a delicious dessert that’s so simple to make, yet incredibly impressive to bring to a gathering.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: Cream Puff Dessert Recipe

Servings:

Calories: 285kcal

Ingredients

½ cup salted butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 large eggs
8 ounces cream cheese, softened
6.8 ounces French Vanilla instant pudding mix (two 3.4-ounce packages)
2 cups whole milk
½ cup heavy cream
8 ounces frozen whipped topping, thawed
hot fudge sauce, you can try our delicious hot fudge sauce recipe!

Instructions

Preheat the oven to 400°F. Coat a 9x13 glass baking dish with nonstick cooking spray. Set aside.
In a 4-quart saucepan heat butter, water, and salt over medium heat. When the butter has melted completely and the mixture begins to boil, remove it from heat.
Immediately mix flour into the saucepan and stir with a wooden spoon until mixture pulls away from the sides of the pan and forms a smooth ball.
Allow mixture to cool for about 5 minutes.
Adding only one egg at a time, beat each egg into the flour mixture with a wooden spoon. The mixture will separate with the addition of each egg but then come back together, forming a smooth paste-like batter.
Spread batter into the bottom of the prepared baking dish.
Bake for 25 minutes or until the edges have poofed up the sides of the baking dish and the batter is golden brown. Some of the batter on the bottom of the dish may puff up also, which is fine.
Cool completely.
Use the wire whisk attachment on a hand or standing mixer to beat together softened cream cheese, pudding, milk, and heavy cream. A wire whisk will help to break down the cream cheese, but it is important that the cream cheese is quite soft before mixing.
Spread the pudding mixture to fill the cooled pastry. Spread the whipped topping evenly over the pudding filling.
Serve with hot fudge sauce drizzled over the top.

Notes

Make sure you are using instant pudding and not regular pudding that requires cooking on the stovetop for this recipe.
The mixture will separate with the addition of each egg but then come back together to form a smooth paste-like batter.
A wire whisk will help to break down the cream cheese, but it is important that the cream cheese is quite soft and at room temperature before mixing. A few lumps won’t matter to the end result.

Nutrition