Cream Puff in a Pan
"This recipe is from a cookbook that the 4-H Foundation in Michigan made and sold as a fund raiser. It is always a hit for family gatherings, potlucks etc." Recipe submitted by Linda Washburn of Bronson, Michigan USA.
1 cup water
1/2 cup margarine
1 cup all-purpose flour
4 large eggs
1 (8-ounce) package of cream cheese, softened
2 (3.4-ounce) packages vanilla instant pudding mix
2 cups milk
1 (12-ounce) container nondairy whipped topping
Chocolate syrup if desired
- Bring water and margarine to a boil in saucepan. Remove from heat. Stir in flour. Beat in eggs one at a time. Spread in a greased 15x10x1-inch jelly roll pan.
- Bake in a preheated oven at 350°F (175°C) for 25 minutes. Cool.
- Beat cream cheese in mixer bowl until smooth. Add pudding mix, mix in well. Add milk. Mix until creamy. Spread over cooled baked layer. Top with whipped topping. Chill well.
- Drizzle with chocolate syrup, just before serving.
Makes 18 to 24 servings.
Note: You can substitute any flavor of pudding, the vanilla gives it more of the authentic cream puff taste.