Description
This Easy Cream Puff Dessert is a delightful and crowd-pleasing treat featuring a light and airy baked choux pastry crust topped with a creamy mixture of cream cheese and instant vanilla pudding, finished with whipped topping and optional chocolate syrup drizzle. Perfect for any occasion, it can be made ahead and chilled for convenience.
Ingredients
Scale
Choux Pastry Crust
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
Filling and Topping
- 1 (8 oz) package cream cheese, softened
- 2 (3.4 oz) packages instant vanilla pudding mix
- 2 1/2 cups cold milk
- 1 container (8 oz) whipped topping, thawed
- Chocolate syrup for drizzling (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the choux pastry crust.
- Make Pastry Dough: In a medium saucepan, bring water and unsalted butter to a boil over medium heat. Once boiling, add all the flour at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Cool Dough: Remove the pan from heat and let the dough cool for about 5 minutes to avoid scrambling the eggs in the next step.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, until the dough is smooth, glossy, and thick.
- Bake Crust: Spread the dough evenly into a greased 9×13-inch baking dish. Bake for 25 to 30 minutes or until the crust is puffed up and golden brown. Remove from the oven and allow it to cool completely.
- Prepare Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the instant vanilla pudding mixes and cold milk, then beat the mixture with an electric mixer until it thickens.
- Assemble Dessert: Spread the pudding mixture evenly over the cooled pastry crust. Top with the thawed whipped topping spreading it evenly over the pudding layer.
- Add Finishing Touch: Drizzle chocolate syrup over the top for added flavor and decorative appeal, if desired.
- Chill: Refrigerate the assembled dessert for at least 1 hour before serving to allow flavors to meld and dessert to set.
Notes
- This dessert can be made a day ahead for easy preparation.
- For variety, replace the vanilla pudding with chocolate or cheesecake flavored instant pudding mixes.
- Ensure the pastry crust is completely cooled before adding the filling to prevent it from becoming soggy.
- Use cold milk for the pudding mixture to ensure proper thickening.
