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    scratch - Cream Puff Cake #2


    Source of Recipe


    BlueHyacinth

    Recipe Link: www.recipezaar.com/recipe/getrecipe.zsp?id=87184

    her notes:
    I got this recipe a few years ago from the Home Cooking magazine,
    and the first time I tried it I was hooked. It reminded me of my
    childhood when we used to go to the Wisconsin State Fair and get
    fresh cream puffs.


    scratch - Cream Puff Cake #2

    Crust
    1 cup boiling water
    1/2 cup butter or oleo
    4 eggs
    1 cup flour
    whipped topping

    Filling
    2, 6 ounce packages instant vanilla pudding
    2 1/2 cups milk
    1, 8 ounce package softened cream cheese

    Heat oven to 400 degrees F.
    Bring water and butter/oleo to boil; remove from heat.
    Add flour; then add egg.
    Mix well; put into a greased 9x13x2 inch pan.
    Bake for 25 - 30 minutes.
    When done baking, middle will be puffed up.
    Flatten down with a spatula; leave edge puffed to cradle the filling.
    Combine pudding mix, milk and cream cheese with a mixer.
    Spread filling on the crust; top with whipped topping.
    Refrigerate until ready to serve.


 

 

 

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