scratch - Cream Puff Cake #1
Source of Recipe
Melody Padget
Recipe Link: http://www.northpole.com:80/Kitchen/Cookbook/rec0552.html
scratch - Cream Puff Cake #1
1/2 cup butter
1 cup water
1 cup all purpose flour
4 eggs
8 ounces light or no fat cream cheese, softened
4 cups milk - skim or 2%
3, 3 ounce packages sugar free instant vanilla pudding
8 ounces frozen whipped fat free topping, thawed
chocolate syrup
Melt butter in water.
Add flour and cook stirring constantly until it forms a ball.
Turn ball into a bowl and beat in eggs one at a time, beating
well between each.
Spread flat in a 9 x 13 2 inch greased baking dish.
Bake at 400 degrees F. for 35-40 minutes. Cool.
Mix together cream cheese and milk, beat until smooth.
Add instant pudding, one package at a time.
Spread over cooled shell.
Top with whipped topping and drizzle chocolate syrup on top.
Chill at least one hour before serving.
Refrigerate left overs.
Ingredients above are for low fat cake but you can use higher fat ingredients.
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