Choux pastry is topped with a vanilla pudding
and cream cheese filling, whipped topping and drizzled with chocolate
syrup.
Chocolate Cream Puff
Dessert
- 1/2 cup margarine or butter
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
- 1 (6-ounce) package instant vanilla pudding
- 3 cups milk
- 1 (8-ounce) cream cheese, softened
- 1 (8-ounce) Cool Whip, thawed
- Hershey's chocolate syrup
- Bring margarine and water to a boil. Blend
flour in, beating it into a ball. Add eggs one at a time and
beat well.
- Spread mixture into a greased 9 x 13-inch
glass pan and bake at 400°F (205°C) for 40 minutes. Cool
crust.
- For Filling: Mix pudding, milk and cream
cheese together. Spread over cooled crust. Top with Cool Whip.
Drizzle chocolate syrup over the top. Keep refrigerated.
Makes 12 servings.
Recipe provided courtesy of Iowa Egg Council.
