Pan Cream Puff

Try this cream puff dessert recipe for a giant 9x13-inch eclair filled with a mixture of cream cheese and pudding. Little effort, big results!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 311 Calories

Ingredients

• 1 cup all-purpose flour
• 1 cup sliced almonds
• 4 eggs
• 1 cup water
• 3 cups milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 2 (3 ounce) packages instant vanilla pudding mix
• 1 (8 ounce) package cream cheese, at room temperature
• 0.5 cup margarine
• 0.25 cup chocolate syrup

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 9x13-inch pan.

Step 2

In a saucepan or in the microwave, bring water and margarine to a boil. Remove from the heat and mix in flour, then beat in eggs, one at a time. Spread mixture in the prepared pan.

Step 3

Bake in the preheated oven until puffed and golden, about 25 minutes. Press down any large bubbles with a wooden spoon. Cool cream puff before filling, 30 to 45 minutes.

Step 4

Beat cream cheese until fluffy. Stir in milk and pudding mix; beat until mixture is thick, then spread over cooled cream puff. Top with whipped topping, drizzle with chocolate syrup, and sprinkle with almonds. Refrigerate for 24 hours before serving.