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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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The pastry part of this torte bakes into one big crust, which eliminate filling individual eclairs. The homemade pudding is replaced with a rich vanilla layer that's a snap to blend together using convenient instant pudding and cream cheese.Kathy Shepard, Shepherd, Michigan Ingredients:
1 cup water |
1/2 cup butter |
1/4 teaspoon salt |
1 cup king arthur unbleached all-purpose flour |
4 eggs |
1 package (8 ounces) cream cheese, softened |
3 cups cold milk |
2 packages (3.4 ounces each) instant vanilla pudding mix |
1 carton (12 ounces) frozen whipped topping, thawed |
2 to 3 tablespoons chocolate syrup |
Directions:
1. In a small saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 400° for 30-35 minutes or until puffed and golden brown. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter.
3. In a large bowl, beat cream cheese until light. Add milk and pudding mix; beat until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers. Yield: 12 servings.
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