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PATE A CHOUX or Crust
4 eggs (room tempreture)
1 cup water
1/2 cup unsalted butter
1 cup of flour
FILLING:
1 - 8 oz. pkg. cream cheese, softened
2 1/2 cups of cold milk
2 - 3.9 oz pkg. instant vanilla or chocolate pudding mix
TOPPING:
1 - 8 oz. Cool Whip, thawed
1/4 cup chocolate syrup. Really good with Hershey's Special Dark Syrup
1/4 cup caramel ice cream topping
In a saucepan over medium heat, bring water and butter to the boil. Add the four all at once. Stir until a smooth ball forms. Remove from heat and allow to stand for 5 minutes. Add the eggs one at a time, beating well after each addition until smooth (Mrs. Moo uses her stand mixer). Spread into a greased 9 x 13 baking pan. Bake at 400 degrees for 30 - 35 minutes or until puffed and golden brown. Cool completely.
Meanwhile, in a mixing bowl, beat the cream cheese, milk and pudding until smooth. Spread over the completely cooled puff and then refrigerate for 20 minutes.
Spread with the whipped topping. Refrigerate until serving time. Drizzle with the chocolate an carmel toppings. You can do that on top of the dessert as a whole or if you prefer do each individual slice. Sprinke with chopped nuts if desired. A stemmed cherry on top of each serving makes a nice presentation.
Store leftovers in the fridge. Makes 12 generous servings or 20 smaller ones.
4 eggs (room tempreture)
1 cup water
1/2 cup unsalted butter
1 cup of flour
FILLING:
1 - 8 oz. pkg. cream cheese, softened
2 1/2 cups of cold milk
2 - 3.9 oz pkg. instant vanilla or chocolate pudding mix
TOPPING:
1 - 8 oz. Cool Whip, thawed
1/4 cup chocolate syrup. Really good with Hershey's Special Dark Syrup
1/4 cup caramel ice cream topping
In a saucepan over medium heat, bring water and butter to the boil. Add the four all at once. Stir until a smooth ball forms. Remove from heat and allow to stand for 5 minutes. Add the eggs one at a time, beating well after each addition until smooth (Mrs. Moo uses her stand mixer). Spread into a greased 9 x 13 baking pan. Bake at 400 degrees for 30 - 35 minutes or until puffed and golden brown. Cool completely.
Meanwhile, in a mixing bowl, beat the cream cheese, milk and pudding until smooth. Spread over the completely cooled puff and then refrigerate for 20 minutes.
Spread with the whipped topping. Refrigerate until serving time. Drizzle with the chocolate an carmel toppings. You can do that on top of the dessert as a whole or if you prefer do each individual slice. Sprinke with chopped nuts if desired. A stemmed cherry on top of each serving makes a nice presentation.
Store leftovers in the fridge. Makes 12 generous servings or 20 smaller ones.
