Cream Puff Dessert

(This recipe was first posted in conjunction with the Meijer Ad Week of 2/19/12 - 2/25/12)

If the thought of making cream puffs makes you panic, try this "cheater" version of a cream puff instead.  Great for a crowd, easy, and delicious!

Ingredients:

1 1/2 cups water
3/4 cup margarine or butter
1 1/2 cups all-purpose flour
6 eggs
2 1/2 cups milk
8 oz box cream cheese
3 - 3.5 oz packages instant vanilla pudding
12 oz Cool Whip (or 1 and 1/2 - 8 oz containers), divided

Directions:

Crust:  Bring water and margarine/butter to a boil.  Reduce heat, then stir in flour until mixture forms a ball.  Remove from heat.  Add eggs one at a time, beating well with electric mixer after each addition.  Beat until smooth and shiny.  Spread in a greased jelly roll (or 10 1/2 x 15 inch) pan.  Bake 25 minutes in a preheated 400 degree oven.  Cool before topping.
Filling/Topping:  Beat cream cheese until smooth.  Add milk slowly, approximately 1/2-3/4 cup milk at a time, beating well after each addition.  Continue beating until smooth (or almost smooth...it doesn't have to be perfect!).  Add dry pudding mixes and beat on low speed until slightly thickened.  Fold in 1/2 cup Cool Whip.  Spread over cooled crust.  Refrigerate 1/2 hour, or until filling is firm, then spread with the rest of the Cool Whip.  Refrigerate until serving.  Serve as is, or with chocolate syrup, hot fudge, caramel, or strawberry topping.

Options and Tips

• The crust dough is very sticky and not easy to spread.  Try spraying a rubber spatula with non-stick cooking spray and use that to spread the dough.
• Don't be alarmed if you check on the crust mid-baking-time and notice that it has weird hills and valleys.  This crust turns out very lumpy and uneven, and that's fine!

This recipe in its original form can be found on page 203 of Heritage Christian School's "Favorite Family Recipes" cookbook.  I made a few minor alterations to instructions.