Description
This Cream Puff Dessert is a show-stopping dessert that’s easier to make than it looks. With a light and airy cream puff crust, a rich creamy filling made of French vanilla pudding and cream cheese, and a fluffy whipped topping, every bite is pure bliss. It’s the perfect dessert for potlucks, family gatherings, or when you simply want to impress guests without spending hours in the kitchen.
Ingredients
- ½ cup salted butter
- 1 cup water
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 8 ounces cream cheese, softened
- 6.8 ounces French Vanilla instant pudding mix (two 3.4-ounce packages)
- 2 cups whole milk
- ½ cup heavy cream
- 8 ounces frozen whipped topping, thawed
- Hot fudge sauce, for drizzling
Instructions
- Preheat the oven to 400°F. Grease a 9×13 glass baking dish with nonstick cooking spray and set aside.
- In a medium saucepan, combine butter, water, and salt. Heat over medium heat until the mixture begins to boil and the butter is fully melted.
- Remove from heat and quickly stir in the flour with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Let it cool for about 5 minutes, then add the eggs one at a time, stirring well after each addition until smooth and glossy.
- Spread the batter evenly into the prepared baking dish and bake for about 25 minutes, or until puffed and golden brown. Remove from the oven and let it cool completely.
- Using a mixer with a whisk attachment, combine softened cream cheese, pudding mixes, milk, and heavy cream until smooth and thick.
- Spread the pudding mixture over the cooled pastry crust.
- Top with whipped topping, spreading evenly to create a smooth layer.
- Before serving, drizzle with hot fudge sauce for the perfect finishing touch.
Notes
-
- Serving: Serve this Cream Puff Dessert chilled for the best texture and flavor. It’s perfect to prepare a few hours ahead so the layers can set beautifully. Before serving, drizzle with warm hot fudge sauce or caramel for an elegant touch. For a fancier presentation, garnish each slice with chocolate curls, crushed nuts, or a sprinkle of powdered sugar.
- Storage: Store leftovers tightly covered in the refrigerator for up to 3 days. The crust may soften slightly over time but will still taste delicious.
- Make-Ahead Tip: You can make the cream puff crust up to a day in advance—just cover it tightly after cooling. Add the pudding and whipped topping layers before serving.
- Freezing: It’s best not to freeze this dessert as the creamy layers can separate when thawed, affecting both texture and taste.