Fluffy Cream Puff Cake (Print Version)
# Ingredients:
→ Crust Prep
01 -
4 eggs
02 -
A dash of salt
03 -
1 cup of flour (all-purpose)
04 -
1/2 cup butter (unsalted)
05 -
1 cup of water
→ Creamy Filling
06 -
8-ounce cream cheese blocks, softened (2 packages)
07 -
Instant vanilla pudding mix, 3.4-ounce size (3 packages)
08 -
Use 4 cups of milk
09 -
12 ounces of whipped topping, like Cool Whip
# Instructions:
01 -
Preheat your oven to 350°F. Lightly coat a 9x13 pan with nonstick spray so nothing sticks.
02 -
In a saucepan, bring water to a boil. Toss in the butter, let it boil again, then take it off the heat. Combine flour and salt, stirring until it forms a ball—that's your pastry dough!
03 -
Move the dough to your mixer with the paddle attachment. Crack in eggs one by one, mixing well after each. Turn the mixer to high and let it go for 4–5 minutes until shiny and smooth.
04 -
Spread the dough over the pan. If it sticks, lightly spray your fingers to press it evenly. Bake for around 20–25 minutes, letting the edges puff up. Cool it completely.
05 -
In a large bowl, whisk pudding mix and milk, letting it set for a bit. In your mixer, beat the cream cheese until creamy for 3–4 minutes. Combine with pudding mix and blend for another few minutes until silky.
06 -
Spread the smooth filling over your cooled crust. Layer with whipped topping, making sure to edge it out. Pop it in the fridge to chill overnight or for at least a few hours before slicing it into squares.
# Notes:
01 -
Don’t worry if the crust looks weird while baking; it’ll work perfectly for this treat.
02 -
Getting it nice and cold overnight really brings the flavors together.
03 -
Dress it up with fresh berries or a sprinkle of chocolate for flair.