Kathryn Robinson
Carolyn Jean Stahl
Lois Thayer
Cream Puff Dessert
1 c. water
½ c. margarine
1 c. flour
4 eggs
Heat water and margarine to boiling; stir in flour and stir vigorously over low heat for about 1 minute, or until it forms a ball. Remove from heat. Stir eggs in one at a time, beating well. Spread in 9 x 13 ungreased pan. Bake at 375 degrees for 35 minutes. Cool.
Filling:
8 oz. cream cheese, softened
9 oz. Cool Whip, thawed
3 c. milk
2 sm. pkg. vanilla instant pudding mix
chocolate syrup
Gradually blend milk into cream cheese. Stir in pudding, mixing until smooth. Pour filling into cooled puff. Top with Cool Whip. Chill. Drizzle with chocolate syrup just before cutting at serving time.
*Kathryn’s note: “Lite” version may be made using lite cream cheese, sugar free pudding and lite Cool Whip.
*Carolyn uses 3 boxes of French vanilla pudding and “Magic Shell” ice cream topping instead of chocolate syrup.
*Lois uses 1 large box of vanilla pudding mix.
(I’ll just bet that all three versions are delicious!)
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Where do they find Magic Shelf ice cream topping?
That is a typo… (thanks for letting me know, btw)…it is Magic Shell and it is located by the other ice cream toppings like hot fudge at our grocery store. Enjoy!