Thursday, December 8, 2011

Cream Puff Cake

No picture today, just a quick recipe in time for the holidays.

We made this for a church activity and everyone loved it - including me:) It feeds a crowd - 20 or more depending on the size that you cut your pieces. Great for having company over. Not so great for just your family if you have little to no self control :).

Cream Puff Cake

1 1/2 c. water
1 1/2 cubes butter
a little almond flavoring
1 1/2 c. flour
6 eggs
3 c. milk
8 oz softened cream cheese
2 pkgs vanilla instant pudding (small packs)
16 oz Cool Whip
Chocolate syrup (optional)

Crust: Boil water and butter. Remove from heat and add flour, mix until it forms a ball. Add vanilla and one egg at a time, beating well. Spread onto a jelly roll pan or large cookie sheet. Bake at 400 for 30 min. Cool completely. (When it bakes, it puffs up and looks like a mountain range. As it cools, it goes down some and you can lightly press it down a little)

Filling: Mix milk, pudding packs and softened cream cheese until smooth. Fold in Cool Whip and spread over cooled baked crust. Refrigerate. Optional - top with chocolate syrup before serving.

They are light and yummy - again, self control must be used here :)

4 comments:

  1. This looks wonderful, April. Your "cube" of butter - is that one stick ?

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  2. Yum, this looks good! I say, abandon all self control--it's the holidays!

    Happy belated birthday, by the way! So sorry to miss the festivities!

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