Cream Puff Cake
Source of Recipe
Sue Edwards
List of Ingredients
Cream Puff Cake Recipe
1 cup water
1/2 cup butter, cubed
1 cup all-purpose flour
4 eggs
FILLING:
1 package (8 ounces) Philadelphia® Cream Cheese, softened
2-1/2 cups 2% milk
3 packages (3.3 ounces each) instant white chocolate or vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
Recipe
In a large saucepan, bring water and butter to a boil.
Add flour all at once and stir until a smooth ball forms.
Remove from the heat; let stand for 5 minutes.
Add the eggs, one at a time, beating well after each addition.
Continue beating until smooth and shiny.
Transfer to a greased 13-in. x 9-in. baking dish.
Bake at 400° for 22-26 minutes or until puffed and golden brown.
Cool completely on a wire rack.
For filling:
in a large bowl, beat the cream cheese, milk and pudding mixes until smooth.
Spread over the crust; refrigerate for 20 minutes.
Spread with whipped topping.
Chill until serving.
Yield: 15 servings.
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