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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 15 |
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This recipe was given to me by a co-worker. She brought a piece in for me for breakfast one day and I immediately asked for the recipe. This tastes just like a real bakery style cream puff, without all of the work or expense. Cooking time includes 1 hour chill time. Ingredients:
3/4 cup water |
6 tablespoons butter |
3/4 cup flour |
3 eggs |
2 cups skim milk |
2 (3 1/2 ounce) packages instant vanilla pudding |
2 cups cool whip |
1 cup cool whip |
2 ounces semisweet chocolate |
Directions:
1. Preheat oven to 400.
2. For Crust: Heat water and butter over medium heat until butter in melted and mixture comes to a boil.
3. Stir in the flour all at once. Reduce heat to low and stir mixture vigorously about one minute or until mixture leaves sides of pand and forms a ball.
4. Remove from heat and let stand 5 minutes.
5. Add eggs, one at a time, beating after each addition until mixture is smooth,.
6. Spread mixture evenly over bottom of 9x13 pan. Bake 20 minutes. Surface will puff unevenly. Prick 10-12 times to release steam; continue baking 5 minutes or until crust is golden brown. Cool completely.
7. For filing: Pour milk into bowl. Add pudding mixes; whisk 2 minutes until thickened. Fold in 2 cups of whipped topping. Spread mixture evenly over cooled crust. Refridgerate 1 hour.
8. For topping: Place chocolate and 1 cup cool whip in microwave on high for 30 seconds. Stir until smooth. Drizzle over cold squares.
9. Refridgerate until ready to serve.
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