Fluffy Cream Puff Cake (Print Version)
# Ingredients:
→ Crust Essentials
01 -
4 eggs
02 -
Pinch of salt
03 -
1 cup all-purpose flour
04 -
1/2 cup unsalted butter
05 -
1 cup water
→ Filling Components
06 -
12 ounces whipped topping (Cool Whip)
07 -
4 cups milk
08 -
3 packages (3.4 ounces) instant vanilla pudding
09 -
2 packages (8 ounces) cream cheese, softened
# Instructions:
01 -
Turn on your oven, setting it to 350°F. Coat a 9x13-inch pan with non-stick spray to keep things from sticking.
02 -
Heat water in a medium-sized pot until boiling. Toss in the butter, wait for it to melt, then take it off the heat. Mix in flour and salt until a dough forms.
03 -
Place the dough into a mixer with a paddle attachment. Add eggs one by one, making sure each is blended in before adding the next. Let the mixer run on high for about 4-5 minutes until the texture is smooth and shiny.
04 -
Press the dough evenly into the prepared pan. If sticky, lightly spray your fingers to help press it down. Bake for 20-25 minutes till it rises, especially at the sides. Let it cool when done.
05 -
Grab a big bowl and whisk the pudding with milk till it starts to thicken. In the mixer, beat cream cheese for a few minutes until it’s lump-free. Mix the thickened pudding into the cream cheese and beat again until smooth and silky.
06 -
Spread that pudding and cream cheese mix over the crust, evening it out. Add a layer of whipped topping on top, making sure to reach the edges. Pop it in the fridge overnight or at least 2-3 hours before slicing and serving.
# Notes:
01 -
The crust might look odd as it bakes but ends up perfect for the dessert.
02 -
Chilling it overnight makes the flavors and texture better.
03 -
Try garnishing with berries or chocolate for extra flair.