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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I got this recipe a few years ago from the Home Cooking magazine, and the first time I tried it I was hooked. It reminded me of my childhood when we used to go to the Wisconsin State Fair and get fresh cream puffs. Ingredients:
1 cup boiling water |
1/2 cup margarine |
4 eggs |
1 cup flour |
whipped topping |
2 (6 ounce) boxes instant vanilla pudding |
2 1/2 cups milk |
1 (8 ounce) package cream cheese, softened |
Directions:
1. Preheat oven to 400 degrees F.
2. Bring water and margarine to boil; remove from heat.
3. Add flour; then add egg.
4. Mix well; put into a greased 9x13-inch pan.
5. Bake for 25-30 minutes.
6. When done baking, middle will be puffed up.
7. Flatten down with a spatula; leave edge puffed to cradle the filling.
8. Combine pudding mix, milk and cream cheese with a mixer.
9. Spread filling on the crust; top with whipped topping.
10. Refrigerate until ready to serve.
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