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    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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