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CREAM PUFF CAKE DESSERT #cream #yumy


CREAM PUFF CAKE DESSERT 

I have my mother make it for my birthday every year, since it's my top choice, and I'll reveal to you why I LOVE it to such an extent. This is on the grounds that it resembles a GIANT Cream Puff, and I LOVE Cream Puffs!! 

On the off chance that you like them as well, at that point I guarantee you will love this Cream Puff Cake Recipe. It's the ideal mix of outside layer, cream and pudding, and I figure I could eat it throughout the day. 🙂 

Could CREAM PUFF CAKE BE MADE AHEAD OF TIME? 

You can make cream puff cake early. Up until you include the whipped cream, this can be canvassed and set in the ice chest as long as 24 hours ahead of time. In the event that you would prefer not to wreck the whipped cream with Saran Wrap, simply leave that off until directly before serving.



INGREDIENTS : 
  • 1 stick margarine
  • 1 cup water
  • 1 cup flour
  • 4 eggs
  • 1 box instant vanilla or white chocolate pudding (large box)
  • 3 cups milk
  • 8 oz cream cheese softened
  • 8 oz whipped cream
  • chocolate syrup

INSTRUCTIONS : 
  1. Boil together the margarine and water.
  2. Add flour and mix well. Cool slightly and stir in eggs, ONE AT A TIME. Mix well and spread into a greased 9x13 pan.
  3. Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is suppose to happen). ????
  4. In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear. Pour into cream puff crust.
  5. Spread whipped cream on top of pudding and refrigerate for at least one hour before serving. Drizzle with chocolate syrup when serving. 







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