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!
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!
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.
