Like a giant eclair. Filled with creamy cream cheese cream filling, and drizzled with chocolate syrup.
A little tip with the cream cheese/milk blending. I noticed that a lof of people have posted complaints about lumps. The trick is to not put the cream cheese with all 4 C. of milk or you will get lumps no matter how high you turn on the blender. Mix all of the cream cheese with a small amount of milk until smooth and slowly add the rest of the milk while blending and the mixture will stay smooth. I hope this helps!
Read MoreEasy to make. Made the filling the day before. Even though I mixed a little milk into the room temp cream cheese, I still had tiny lumps in the pudding. Took advice of other reviews and made the "eclairs II" icing and put a thin layer on the baked pastry. Most people really liked the dessert. I thought it was too sweet. I think I might have preferred it with real whipped cream. This was fine for something different. Probably won't make again.
Read MoreA little tip with the cream cheese/milk blending. I noticed that a lof of people have posted complaints about lumps. The trick is to not put the cream cheese with all 4 C. of milk or you will get lumps no matter how high you turn on the blender. Mix all of the cream cheese with a small amount of milk until smooth and slowly add the rest of the milk while blending and the mixture will stay smooth. I hope this helps!
This is incredibly good, I have friends beg me to make it! The only thing I do differently from the recipe is to put a layer of chocolate icing underneath the pudding mixture to make it taste just like an eclair. I use the icing from the recipe on this site called "Eclairs II" submitted by Patty. With the addition of chocolate, this dessert is irresistible! I also take the Hershey's Syrup and drizzle it in lines over the top of the Cool Whip and run a knife tip accross to make a pattern, which comes out very pretty. The chocolate *REALLY* makes this dessert. Hints I would offer are, try and spread the dough mixture as evenly as possible in the pan before baking but don't get upset if it puffs all over the place and looks unshapely. Just give the big bubbles a squash as you assemble. The cream cheese and milk don't like to blend smoothly, start with a little liquid at a time to encourage the lumps to go. I've never had it seem lumpy in the end, even when I wasn't able to get it totally smooth. If you are really feeling decadent, try using half and half instead of milk with the pudding. I never have leftovers of this!
Is it possible to be in love with a dessert? I saw this recipe and tried to find an excuse to make it. So a work function came up and I whipped it up for that. The dough part may seem intimidating, but it's very easy! After baking, it bubbles up quite a bit, but i just pushed the crust down to the bottom of the pan to lay flat for filling. I spread a whole jar of hot fudge in the bottom of the crust, then proceeded to fill with the pudding/cream cheese mixture. By the way, as users mention, make sure you beat this VERY well to get the clumps out. I had to put the whisk attachment on my kitchenaid mixer and put it on high to make it smooth. And furthermore, it doesn't taste anything like cream cheese, but it turned out perfectly regardless so I'll still be sticking to the recipe. I topped with the cool whip and drizzled Hershey's chocolate syrup, then also added crumbled chocolate cookies on top. I could probably eat this whole pan myself! One important thing to note, this tastes like a gigantic eclair, so I personally would name this "Eclair Pie" since it doesnt seem at all like a cake, or like a cream puff. Highly HIGHLY recommend.
Great recipe I made it using two 9" pie plates and cooked the pastry for 20 minutes. The second one we froze and ate later it was just as good as the first!
This recipe was absolutely amazing, although we liked the corner pieces best (the middle pieces can be a little sloppy, and it's tastiest to have a little of everything in each bite!), so I'd recommened making this in two 8x8 inch pans rather than a 9x13. Will make this again and again!
Mmm, mmm. Like a lot of other reviewers, I added a layer of chocolate at the bottom (the icing from the Eclairs II recipe--I do NOT recommend canned frosting). Next time, I may just melt some chocolate chips with a little butter for the bottom layer. Anyway, I took this to work (in addition to making a smaller pan for home), and it was a total hit! Oh, I also put chocolate curls on top rather than chocolate syrup. This made a VERY pretty--and tasty--dessert.
This cake was fabulous!! My mom made our family's favorite cake and I made this one. For the first time ever... the non-favorite was eaten!! In my family that is a true testament for greatness! Make sure you spray a flat spatula with cooking spray to push the dough around the pan. Otherwise it will stick to it. Thanks for the recipe.
I made this for Christmas and everyone loved it. I divided the recipe into 2 pie plates and also added the chocolate frosting over the shell before adding the filling. The cream puff paste is VERY sticky when trying to spread it in the pans, but I sprayed my hands with Pam and that worked great. I will make this over and over again!
This was delicious. I was amazed that this actually tasted like a cream puff. I used 2% milk and french vanilla pudding. The cake was served to a group of friends and they all seemed to enjoy it. I was also amazed at how the shell puffed up the sides of the pan. The presentation was unusual and pretty. I'll definitely make this again!
This was dynamite. I've always liked eclairs (my favorite dessert)and after the first taste I felt like I could gobble up the whole 9x13 pan, in one sitting. The dough stuck to the pan to some extent, making it difficult to lift a serving and have it stay in one piece. Other than that, awesome cake - and easy to make, too. This is going to get made many times. Thanks for sharing it.
Not sure how this will taste, but it was easy and sure smells good. The individual components tasted just fine by themselves. I made this for tomorrow's Christmas dinner with family. They will let me know how they feel about it, and I will edit review then. UPDATE: The family went nuts. They loved it. The only changes I made were adding a double batch of Eclair II icing on the bottom and sprinkling green and red sugar on top. Garnished with a little hot fudge topping right before serving. My sister in law demanded that for Christmas next year, all she wants is one of these cakes all to herself! :D GREAT Recipe! THANKS! ~ANOTHER UPDATE~ Made this April 9 with chocolate pudding, in a springform pan, with hot fudge sauce on the bottom. Presentation is very nice, easier to spread batter in the springform pan. It was very good also, but I think I slightly prefer the orginal flavor, of French Vanilla pudding. Yum! Either way, this is an easy and impressive dessert and I'll be making it many times. Don't forget to let the cream cheese soften first, then blend with about a cup of milk then add the rest of the milk and you won't have any lump problems with the filling!
I made the wonderful cream puff base, but instead of the filling listed I made a tiramisu filling(mascarpone cheese, whipped cream, coffee liqueur etc.). I grated chocolate on top for an extra crunch. It looked and tasted great! (I have put up a picture.)
This is the most delish cake I have ever made! I used half and half instead of milk since I wanted a creamier filling and it came out fantastic. I made it for my son's 23rd birthday and it is his newest favorite. Also, the tip of putting a layer of melted chocolate on the crust before the filling does keep the crust from getting soggy. I melted about 1.5 cups of choc chips, mixed with 2 tbls of butter and a little milk to smooth it out, then smoothed it over the crust with the back of a large spoon. I recommend this for any special occasion!
I made this cake over the weekend with my 7 year old daughter...and it was a hit everyone LOVED it even my picky 2 yr old son. After the "puff" cooled I frosted the bottom and sides with chocolate frosting then added puddin and the cool whip on top. It was all gone by the end of the day, this was a real easy and quick cake. Really good for the spring/summer season :)
This could be one of the best desserts I have ever had! The only thing I changed was once the crust cooled, I spread a jar of fudge topping (found in the ice cream section) over it. Then I topped that with the pudding. Also, instead of cool whip, I would strongly suggest making your own whipped cream! Beat 1 c. heavy cream with 1/4 c. confec. sugar and 1 tsp. vanilla. Since I used the fudge topping, I omitted the syrup. Plus, I think the bright white whipped cream looks appetizing on its own without the chocolate on top.
I was so tired of plain old cake and frosting that I decided to make this for our daughter's birthday cake. One bite and my husband and other daughter both said 'I want this for my birthday!'. No kidding, it was that good. I put a layer of Magic Shell on the crust then put it in the freezer so the chocolate could harden, then put the filling on. The chocolate kept the filling off the crust. Mine did not stick or get soggy. I also put magic shell on the top and chocolate bar shavings. Thank you so much Nancy! I know I'll be making this one again and again. Especially when we want a cool summer dessert!
This was one of the prettiest desserts I have ever seen!! It tasted great too, and I don't even like cream cheese! I can't believe how easy this was to make, it was done w/in 2 hours and I even used real whipped cream and made chocolate covered cherries to top it off. This cake got great reviews and people going back for seconds, will definitely keep this recipe. Thanks for sharing!
This cake was fabulous and so easy to prepare! I cut the recipe in half and used a 9 inch springform pan. It fit perfectly. Don't be afraid if it looks like the dough is scarce before baking. It puffs up wonderfully, hence the name! Will absolutely make again!
YUM......so, so good and so easy to make. Instead of the 9 x 13 pan, I did use 2 9" cake pans and made 2 for 2 different birthdays. Huge hit with both recipients. The one change I made was using butter flavored shortening instead of butter for the shell. I was out and didn't have time to run to the store. I did drizzle with with a ganache and also used it to coat the inside of the shell per some other suggestions, to make it more like an eclair. Also used the handy tip about mixing in the cream cheese with 1/2 C of milk to make it nice and smooth before adding the rest of the milk and pudding mix. It made it lump free. Will make again.
Instead of chocolate syrup(which isn't very much like chocloate at all) try this: Buy a product called Nutella. It's a chocolate-hazelnut spread, very good! If you can't find it at your supermarket, try an italian speciality store/deli. Combine the Nutella and whipping cream in a small bowl. Heat in the microwave for about 30 seconds until warm. Stir the mixture. Drizzle the chocolate-hazelnut sauce atop the cake. 1/2 cup chocolate-hazelnut spread (Nutella) 1/4 cup whipping cream (or make more depending how much you want/need)
Easy to make. Made the filling the day before. Even though I mixed a little milk into the room temp cream cheese, I still had tiny lumps in the pudding. Took advice of other reviews and made the "eclairs II" icing and put a thin layer on the baked pastry. Most people really liked the dessert. I thought it was too sweet. I think I might have preferred it with real whipped cream. This was fine for something different. Probably won't make again.
Talk about simple and easy. I followed other reviewers suggestions and made two 8x8 pans and baked for 20 minutes. I also used a dark chocolate frosting that I heated slightly in the microwave as the first layer. I think it really needed the extra. I used French vanilla pudding and Hershey's syrup to finish it off. The cake was a huge hit and tastes just like a cream puff. It was fun and easy and I will keep in mind for the next time I need a desert.
Delicious! Simple to make! What more could you ask for?! I was a little surprised when I checked on the pastry/crust as it was baking, and the crust was puffing up unevenly in all directions! I poked the puffiest parts with a fork so it would deflate and flaten out (good idea). Perhaps it would have flattened out by itself as it cooled??? As others recommended, spread the pastry with chocolate frosting and didn't fill with all the pudding. Lastly, I used real whipped cream for topping (add sugar and vanilla extract to desired taste). YUMMY!
A wonderful recipe. Other recommendations are worth the effort. Make sure the dough is smooth in the pan before baking this stops large air pockets from forming. And the layer of chocolate(from another eclair recipe) on the cooled dough before adding the cream cheese mixture makes the difference from "cream puff" to eclair. And if you want the cream cheese mix to be smooth make sure you add only a small amount of milk till the cream cheese is thinned out, then add the rest of the milk with the pudding. All in all a great recipe. A hit every time I make it.
DELICIOUS! I make cream puffs all the time and never thought to go this route. I too spread some melted chocolate(1 cup semi sweet chips mixed with a tsp of butter) onto cooled crust. For the pudding mixture I whipped cream cheese then slowly added in liquids-which I did 2 1/2 cups milk, 2 1/2 cups heavy cream-much richer flavor-I thought the filling was too stiff-so that's why I added extra milk/heavy cream. Also for my taste preference I made fresh whipped cream(2 cups heavy cream, 3/4 cup conf sugar squirt of vanilla-whip til stiff peaks form) to top with and skipped the chocolate syrup. This turned into an decadent dessert that was sooo yummy.
I made this for my husband for Valentine's Day. I ended up making two 9" pies instead with it. Turned out so tasty. Baked for 20 minutes. I let the cream cheese get to room temp before trying to blend it with the milk. used my hand mixer and had little/no clumps. I melted 2 herseys milk chocolate bars with alittle butter to make a "sauce" to put on the shell. After cooled the sauce hardened and gave alittle crunch to the pie...so good. It looked so professional and tasted so good. I took one of the pies to my inlaws since they watched my daughter so we could have dinner alone. My Mother in law said it was her favorite pie EVER and didnt want to share with anyone. and my husband who isnt a big dessert or sweets fan loved it.
I made this last nite for my aunt's birthday and it was awesome!! Everyone loved it. The only thing I did differently was to make it in a springform pan. Easy and delicious. Thank you
I make home made cream puffs all the time but this cake is easier than making individual puffs. however I prefer home made pastry cream for the filling. tastes best to me. avoid putting the filling on the cake untill just before serving to keep it crisp. The cream puff base makes the best crust for any kind of cream pie! tastes like it came from a high end bakery!
I made 2 cream puff PIES instead of making one in a 9 x 13 pan. With the addition of the chocolate icing added to the cream puff crust, it did indeed taste like a cream puff! I used Sanders Hot fudge topping as the chocolate icing and drizzeled it on top of the whip cream and it was perfect...not too sweet, nice and light! It was a Thanksgiving favorite among many other pies this year!
My family really loved this cake. You have to like pudding though to really enjoy it. I too put a chocolate glaze over the crust.
We had a girls' get-together last weekend, and one of the gals brought this. A real crowd pleaser! She added some almond extract to the pudding mixture, which imparted a very elegant flavor.
Wonderful recipe. I needed it to be a finger food so I made individual servings using my muffin tins(I only cooked them for about 15 min.). They turned out perfect. I followed the advice of others and put a layer of chocolate on before the pudding. I used the satiny chocolate glaze from this site. Delicious!
SUPER delicious and rich! It's a nice alternative to the timely process of making individual cream puffs. It's also a lot messier since there is very little structure within the cake, but still delicious!
This is delightful! I scaled the recipe down to 18 so I could do it in a 9"Springform pan for presentation purposes. Never having made cream puffs before I had no idea what to expect with this. Screwed up the amount of butter (tripled it) to start and had to throw it out and start over. Really fast and easy. Not sure if my dough needed a little more flour, it was really sticky, but I got it in the pan and up the sides. Looked like a volcano once it cooked, just poked the middle down, added chocolate pudding mix (it was what I had to use), cool whip on top and drizzled melted nutella and peanut butter mixed on the top. I refrigerated in the pan overnight and gave it to my dad for his 82nd birthday. It was so good!! The crust part held it's shape after taking the side off and wasn't soggy after refrig overnight. It looked very nice. Thanks Buchko!
Amazing! It really puffed up but after it cooled I just pressed it with my hand and it was fine. I was afraid the egg would "cook" when added to the hot flour mix but it didn't. I cut the recipe in half and used one big box of the vanilla pudding. Gonna go now and have some for breakfast!
I love making this cake for dessert for Easter lunch. I was closely following the recipe and came to the point where the pudding mix was to be added to the milk/cream cheese mixture. I was beating the final mixture, but the pudding never thickened! What was wrong? I retrieved the pudding boxes and found they were not the instant pudding. What to do!? I poured the mixture into a pot and cooked the mixture - cream cheese and all. I was afraid it was going to be ruined, but I thought, what have I got to lose? I cooked the milk, cream cheese and pudding mixture (low heat) and it thickened nicely and I couldn't tell the difference between that method and the one that uses instant pudding.
I used the puff pastry recipe and it came out awesome! tastes just like an eclair, just GINORMOUS! :)
Second time making, rave reviews and an empty dish to take home from a friend's dinner party. After reading the reviews, followed the tips for blending and it was lovely. Used a pint of Half n Half then added whole milk to make my 4 cups. Smeared Nutella on the bottom of the crust, this totally makes the cake. Also added 1/2 tsp vanilla to kill the instant pudding "processed food" taste. Sprinkled cocoa on top for color. Made in a 10" Springform pan, much nicer presentation than 9 x 13 cake pan which I used the first time, and everyone gets a serving of the amazing crust. Absolutely delish!
This is absolutely wonderful! I have made this twice now and it is always receives rave reviews. I made it for my Dad for his birthday and he and my Mom ate the ENTIRE cake in ONE day!
Such a hit! I made this for a group of people over for dinner at my Mom's and my Mom doesn't like to eat sweets--she had three servings, all after 7pm (Imagine that!). With that said, this dessert satisfies both the sweet tooth and those who don't like things too sweet. I did what others suggested-- add the milk slowly to cream cheese to avoid lumps. I also used the recipe from "Eclairs II" to add chocolate before the pudding and it turned out really great this way. However, next time I am going to try to just buy ready made ice-cream meltable fudge from the store, in order to save time. I am sure it would be just as good. I also used FRENCH vanilla pudding, which really made a difference and half and half instead of milk. The only questionable thing was in Step #2, the directions say that the dough will "pull away from the pan" and I wasn't entirely sure if it was ready or not, but everything turned out fine. Super easy and such a crowd pleaser! I called it my "Giant Eclair Dessert" and definitely recommend trying this!
Genius idea and yummy dessert, but didn't really taste like cream puffs. I followed the recipe exactly except I topped with chocolate eclair frosting instead of the syrup. I would make this again for an easy and crowd-pleasing dessert.
Oh, this was sooooo good! I followed some other reviews and layered hot fudge topping on the crust before adding the cream filling. Yum!
My dad has diabetes and I am following Weight Watchers so I used neufchatel cheese, no-sugar/no-fat instant pudding, skim milk and Lite Cool Whip. It came out wonderful. My family, who are usually skeptical about "light" desserts, thought it was excellent. Even my mom, who dislikes sweets, had two servings! I plugged the recipe as I made it into the Weight Watchers Recipe Builder and it calculated each serving to be 3 points. This recipe is definitely a "make again".
I usually use at least one box of cheesecake pudding to add a richer flavor. I'll spread an entire jar of Nutella over the shell before adding the filling. Always a hit.
I LOVED this dessert! HOWEVER... I did not follow the directions... I made from scratch my own chocolate pudding, left out the cream cheese, whipped my own topping with heavy cream and sugar, and put a little chocolate ganache frosting on top :)
I LOVE cream puffs! This recipe is very easy, light and tasty -everyone loved it and asked for some to take w/them even my brother Mr. non-sweet who doesn't usually like desserts. I made it the same day (first time) thought the cake would get soggy to my supprise w/one piece left over it was eaten the next day and the cake was fine so, next time I would make the night ahead and not worry about the cake getting soggy. One note to be sure and "bake" throughly (until golden and puffy) otherwise your cake will taste too eggy. This is a new #1 favorite for the Holidays and potlucks.
This is a 4 star as is, but with the Eclair II chocolate filling addition it is a 5* !. It is easy, delicious and has great presentation... I baked mine is a 9" springform pan. This created a bowl like cake with high sides to hold all the yummy filling. Baked for 28 min. Recommend it !!
Thanks for a great recipe! Very versatile and you can definitely use your imagination to create your own puff cake. I added about two tablespoons of sugar and 1/4 tsp. of salt in the pastry crust; I think it brings out the flavor of the puff pastry. For the pudding mixture, I used a can of condensed milk and omitted a cup of milk and a box of pudding mixture. And instead of the cool whip, I beated a cup of heavy whipping cream with two tablespoons of sugar and a tablespoon of bailey's. Finally I topped it off with a crust of the turtle delight magic shell by Smucker's. Next time I plan on making a banana rum puff cake..can't wait!!
FABULOUS and fabulously EASY!!! It can't get any better than that!
What a great recipe!! My family just loved it. I added chocolate icing. After the eclair is cooled, I spread chocolate icing on it, then put the pudding filling on, the whipped cream and chocolate syrup. For the icing - I got the recipe from the Eclairs II recipe from this site. I doubled the icing recipe. Delicious!!!
This was SO good and SO easy! What a great combination! Took this to a family reunion and EVERYONE wanted the recipe (those that were lucky enough to get a piece that is!) I followed one reviewers suggestion to use the Eclairs II frosting recipe from this site to spread on the baked crust. It would NOT have been near as good without this. I think next time I will double the chocolate frosting layer and make in two pie pans so I can make one with vanilla pudding and one with chocolate for the chocolate lovers! I was asked to PLEASE bring again next year!
This tasted great. It was far too much pudding for me, though. I made the filling and opted to put only 3/4 of it in. Next time, I would halve the filling. The next day mine was soggy.I probably should have let the filling thicken more. Also, would agree with other reviewers to put in two small pans.
This cake is soooo good and easy to make! I have gotten rave reviews from this cake and this will be the only desert I ever bring to any function. This is BETTER than any cream puff or chocolate eclair I have ever had. Thank you so much for sharing this recipe! This is a keeper!
This is a cool and refreshing dessert. My family loved it, in fact they challenged me to make individual desserts. My husband suggested to use a cupcake pan and to fill it with chocolate pudding instead. So I presented it to my family again, and they loved it. I did combine the cool whip with the pudding mix which made it lighter, then I sprinkled powdered sugar on top. I get requests all the time for the cupcake version!!
Just made this for the bunco girls. Everyone loved it. I followed a previous reviewer's idea of pouring a layer of Chocolate Fudge Magic Shell between the crust and the pudding. I will make this again. Also, there were no clumps of cream cheese as others have had...I have a Kitchen Aid mixer and I used the wire whisk attachment and mixed ROOM TEMPERATURE cream cheese with milk, pouring the milk VERY slowly...no lumps.
I love chocolate eclairs and when my mom said she did not enjoy making them, I decided to try this recipe and it was fabulous!! Like other reviewers, I added another layer of chocolate on the bottom and I also used canned frosting. I thought it worked well, just gave it a grainier texture compared to the pudding. Next time I would used less pudding because the pudding becomes overpowering and you don't really taste the cream puff. This is definetely a keeper!!
I have been making Nancy's cream puff cake for years. It is unbelievably delicious! I am frequently asked to make it - even people who don't like cream puffs seem to love it. I prefer to use one box each of vanilla, white chocolate & cheesecake flavor pudding mix. After much experimenting, here is the method I have come up with to avoid cream cheese lumps in the filling: First, mix only the dry pudding and milk together by pouring the milk into a large bowl, adding the dry pudding mixes & whisking for a minute or two. Put the softened cream cheese in a separate bowl (I think the 1/3 light cream cheese works better because of it's softer texture). Add one large spoonful of the pudding mixture to the cream cheese and blend thoroughly with a spoon until there are no lumps. Add another spoonful or two of pudding to the cream cheese mixture until well blended. Then, add the rest of the remaining pudding to the cream cheese mixture all at once & whisk by hand or use a hand mixer on low or medium. Instead of chocolate syrup, I prefer to use either hot fudge sauce or melted chocolate chips. I drizzle chocolate over the shell before adding the pudding mixture & then over the Cool Whip. The melted chocolate chip sauce hardens a bit on the top of the cake once cool. I make this in a 9x13 glass baking dish which has been very lightly sprayed with cooking spray so the shell doesn't stick too much.
This is my family's favorite birthday cake- it's made for many occasions. For a special treat, I use fresh whipping cream instead of frozen whipped topping.
EXCELLENT! I once brought it to a restaurant for a friend's birthday and the restaurant staff including the owner sat down and had a piece. Everyone loves it!!
I served this cake for hubby birthday party. Everyone thought it was pretty god but they didn't want me to make it again.
My daughter, the aspiring chef, made this for a French class food project. I barely tolerate sweets, but after tasting this treat, I would forever make eating this cake an exception. It was absolutely divine. She did buy cook and serve pudding in error, but cooked it with the cream cheese, and it still came out excellent!
Sorry but this just didn't do it for me. It tasted like pudding on a cracker. Oh and then there are the little lumps of cream cheese that I couldn't get to go away no matter how fast I turned my Kitchen Aid to. It didn't really matter because you can't tell there is cream cheese in it anyway. I'm serious...it is basically pudding on a crust with some whipped cream on top. Not going to be making this again anytime soon.
I made this for a family get together and everyone loved it. It was also really easy to make. I'll definitely make this again.
I have a huge family, and this was a hit with everyone, old and young! In fact, I've had to make this 3 times in one month due to the numerous requests! This is very eay to make and is delicious!
There are no words to describe how fantastic this cake is. My guest were fighting over the last piece. It is very light and refreshing. Instead of chocolate syrup, I used a chocolate sauce recipe that was made from semi-sweet chocolate squares, corn syrup and heavy cream that is used for dipping fruit. Frankly, I think the recipe is awesome enough to stand alone without the chocolate sauce or syrup.
This was a good dessert but nothing incredible or different. It didn't really have a WOW factor. At first I was alarmed at the crust rising and "puffing" up, but when it cooled it was perfect!I agree with one reviewer who said you couldn't taste the cream cheese. I am not big on making things from a box. I may try homemade vanilla pudding and chocolate sauce if I make this again. The pudding was a little overwhelming.
I love this recipe! It's absolutely delicious. It really does taste like a giant cream puff. I've made it four times already, and I still get requests for it.
I was amazed at how that crust puffed up! Easy to make, impressive to serve. Like other reviews, I spread fudge over the bottom of the crust. Serve the same day.
I love this and make it often with some changes. I soften the cream cheese in the microwave ( in a bowl) for a minute or so and then I beat it until it's smooth and creamy, then I add the milk a little at a time until it's a thick smooth paste and then I go ahead and add the rest of the milk- no lumps. Before I put the pudding mix on, I paint the cooked and cooled pastry with melted dark chocolate and let that set ( save a little to drizzle on top!). I don't like cool whip in this dessert so I whip 4 cups of heavy cream along with 4 tablespoons of dry pudding mix, 2 teaspoons of powdered sugar and a teaspoon of vanilla until stiff peaks form. This whipped cream is delicious and won't deflate even after a few days in the fridge.
Made this for my husband for father's day. What a hit! Everyone loved it! Made it in a spring form pan and put shaved chocolate on top. It was beautiful and delicious.
This is absolutely delicious and so easy to make. The only thing I did different was use 3 cups of milk and 1 big box of inst vanilla pudding. I would rather have more puff than cream, just a preference. The flavor is awesome.
This is incredibly good, but it's best when refrigerated a few hr. or overnight! Next time i would try using 2 pie plates. I had no trouble spreading the pastry into the pan! I put my cream cheese in the blender with 1-2 cups of the milk and it didn't get lumpy. I used Hershey's syrup, but next time I will try the satiny chocolate glaze from this site for a richer chocolate taste. I will make this again!!
Baker's Joy is the secret. It pops right out when you use that. I used Sugar Free Pudding, added a tsp of vanilla to kick it up. Used low fat cream cheese and fat free cool whip. It was delicious! No need to add all those extra calories with regular ingredients. Family felt alot less guilty eating a piece after a large meal! Crust definately puffs way up. I think I would pay more attention to getting it up the side more to make it thinner. I pushed it down when it came out of the oven. Definately will make it again.
I thought this was good but my hubby and his friend loved it. To me it is a little too sweet... Something about the combo of cool whip and instant vanilla pudding and choc syrup. I think it would be better with homemade custard and real whipping cream. But it's definitely easy! I would make it again with some tweeking.
I loved this recipe except the filling seemed a little too thick...I added a half tub of cool whip to the filling mixture and it still seemed not creamy enough. Next time I'll add a full tub of whipped cream to the filling. Still delicious though. UPDATE***I mad this again over the weekend and added a layer of nutella on the bottom before adding the filling. DELICOUS!!!!
Oh so yummy! Very easy to make. As I started to make the pasty crust I was thinking that 4 eggs were too much. I got a fork and the eggs mixed in nicely, no problem. The filling was a little lumpy and I mixed the milk into the cream cheese a little at a time. Next time (and there will SO be a next time) I'm going to mix the milk and pudding together and then soften the cream cheese to slightly warmer than room temp and see if I cannot get rid of the lumps. However, it didn't affect the taste at all. I also took the advice of another reviewer and spread chocolate frosting (I just used a store bought frosting) onto of the pastry before I put the filling in. SO YUMMY!
This was great, I used 2 pie plates and placed a layer of chocolate glaze on the crust before filling, I also couldn't read that day and I folded in the Whipped topping to the filling and it turned out great, Had dinner company that evening and everyone thought great dessert. Mother-In_Law thought it was even better than regular pies...
Very good. I only used about 2/3s of the pudding. It was a little runny on bottom. I used skim milk so that may have been part of the problem. I also added chocolate frosting on top of the crust before adding the pudding. It didn't look too good after I cut it because of the juice under the crust but to my suprise the crust didn't taste soggy at all. I will definetely make this again- I will not use quite as much skin milk in the pudding next time.
This is absolutely delicious! Will make this all the time, only trouble I had was the shell sticking to the pan some. But it was a big hit.
If I could give this cake 10 stars, I would!!! Wow....this is just like eating a real cream puff.......I topped mine with Hershey's Milk Chocolate Topping....everyone could not stop raving......It's going to be a Thanksgiving Dessert for sure.....This will be a family favorite and a must try for everyone....hint...when the puff was baking it really rose...I just pushed it down...don't freak out if this happens.
Oh my this is to die for!!! I had to change up the recipe quite a bit, I used homemade vanilla pudding (from this website) for the filling and topped with a pint of whipped heavy cream sweetened with 2 T. sugar. It was so wonderful, I can't wait to have company over so I can serve this again!!! Thank you so much for the recipe.
My uncle told me to ONLY make this cake from now on because it's the best he's ever tasted! My aunt told me NEVER to make this cake again because she can't help but eat too much of it! A wonderful and easy recipe - thanks!
After reading all the wonderful reviews on this I decided to give it a try. It turned out great and the chocolate layer over the crust really did make the difference. Everyone loved it!
OMG! Way past good. I used French Vanilla pudding and almost lost my fingers. I recently tried banana pudding and again watch it, your family and friends will hurt you to get to it. LOL I like anything that is simple, and I can have this done in 1 hour and in the refrigerator. I';m trying chocolate at Christmas.
Instead of using all vanilla pudding, I used one white chocolate, one cheesecake, and one vanilla. I also stirred in a tablespoon or two of Nestle strawberry Quik. It turned out great! I loved the texture of the crust.
This is great! Try with sliced bananas and/or strawberries and it's even better.
It looks pretty with the coolwhip and chocolate sauce, but got better reviews taste wise without them on top. Maybe because it tasted like a traditional cream puff that way and less like a dessert one would pick up at the supermarket. This was much preferred to traditional cream puffs around here. Cream puffs are hard to perfect (they fall all too easily, hard to keep it puffy) and the ratio is off with normal cream puffs because in order to get the desired amount of pudding with your puff, it's a mess to eat! All in all this recipe is a winner. I'd give it 5 stars without the coolwhip and chocolate, but I'm a basic cream puff kind of girl. One last note: from experience, this pudding mixture is the best I've come by as far as complimenting the "crust" so well. A "keeper" for sure!
My daughter loves cream puffs so we made this for her 16th birthday. I was a little worried about the taste of the cream cheese but it doesn't shine through. Wonderful cake tastes like the real thing. I will be making this again tomorrow. I added a little vanilla to the filling. YUMMY!
I made this for Christmas dinner and their wasn't a drop left over, every one said they want me to make this all the time cause it was so GREAT! Thanks for making me look like the hero!
Very yummy and easy! I recently made it for a fathers day cookout and was a hit. One tip.. I made the chocolate sauce from the eclairs II recipe (recom. by others) to layer between the crust and filling - make sure to add enough water to thin out the chocolate and spread a THIN layer on the crust. Mine was too thick and it hardens up. Will def make again. Thanks!!
This is a great cake . If you love eclairs you'll really love this receipe. My daughter brought her three roomates home for dinner and I made this cake ---they loved it!!! I had no leftovers because they took the rest back to college .
This is delightful! I scaled the recipe down to 18 so I could do it in a 9"Springform pan for presentation purposes. Never having made cream puffs before I had no idea what to expect with this. Screwed up the amount of butter (tripled it) to start and had to throw it out and start over. Really fast and easy. Not sure if my dough needed a little more flour, it was really sticky, but I got it in the pan and up the sides. Looked like a volcano once it cooked, just poked the middle down, added chocolate pudding mix (it was what I had to use), cool whip on top and drizzled melted nutella and peanut butter mixed on the top. I refrigerated in the pan overnight and gave it to my dad for his 82nd birthday. It was so good!! The crust part held it's shape after taking the side off and wasn't soggy after refrig overnight. It looked very nice. Thanks Buchko!
