This is one of my family's absolute FAVORITE desserts. It's a great treat when I make it - and it lasts for a few days.
Surprise your family this weekend!
1 C. water
½ C. butter (no subs!)
¼ t. salt
1 C. flour
1 pkg. cream cheese (I use the whipped)
2 (3.4 oz.) pkgs. instant vanilla pudding mix
3 C. cold milk
1 (12 oz.) carton whipped topping (I’m a snob and make my own from whipping cream – there’s just no substitute in my house!)
Preheat oven to 400 degrees.
In a saucepan over medium heat bring water, butter, and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes.
Add eggs, one at a time, beating well with a wooden spoon after each addition. Beat until smooth. Spread into greased 9x13 baking dish.
Bake for 30-35 minutes or until puffed and golden brown. Cool completely on wire rack.
In mixing bowl, beat cream cheese, pudding mixes and milk until smooth. Spread over cooled puff and refrigerate for at least 20 minutes.
Spread with whipped cream and refrigerate. Drizzle with chocolate syrup just before serving.
Like I said, I am a whipped cream snob - don't like using the frozen stuff. I almost always whip my own - it's SO MUCH BETTER. If you don't know how - it's easy:
Buy a carton of whipping cream. Pour it into your mixing bowl (use the whisking attachment if you have different ones). Whisk whisk whisk on high until the cream is just starting to get stiff, mix in - oh, maybe 1/4 - 1/2 C. granulated sugar and maybe a Tablespoon of vanilla extract. Then whisk until stiff peaks form. DO NOT OVER WHISK or you'll ruin it - just until you can pull the beater out and the whipped cream seems stiff and keeps its form.
If you buy the larger carton of whipping cream, you probably won't use all that you whip up for this recipe, so you'll have some leftover to put atop your coffee for a few days. BONUS!
You will not regret using real whipped cream.