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Cream Puff Squares Recipe

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This recipe for Cream Puff Squares, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Helfrich Coblentz (Olive's Lineage)
Added: Wednesday, July 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust
cup water
6 tablespoons butter or margarine
cup all-purpose flour
3 eggs

Filling & Topping:

2 cups cold milk
2 packages (3.4 oz each) vanilla instant pudding and pie filling
1 container (8oz.) frozen whipped topping, thawed and divided
2 squares (1 oz. each) semi-sweet chocolate for baking, chopped

Directions:
Directions:
Preheat oven to 400F. For crust, heat water and butter in saucepan over medium high heat until butter is melted and mixture comes to a boil. Stir in flour all at once. Reduce heat to low and stir mixture vigorously about 1 minute or until mixture leaves sides of pan and forms a ball. Remove pan from heat; let stand 5 minutes.

Add eggs, one at a time, beating after each addition until mixture is smooth. Spread mixture evenly over bottom of 9 x13 baker. Bake 20 minutes. (Surface will puff unevenly.) Prick 10-12 times to release steam; continue baking 5 minutes or until crust is golden brown. Cool completely.
For filling, pour milk into bowl. Add pudding mixes; whisk 2 minutes until thickened. Fold in 2 cups of the whipped topping. Spread mixture evenly over cooked crust. Refrigerate 1 hour.
For topping, place chocolate and remaining whipped topping in microwave safe bowl. Microwave uncovered on HIGH for 30-40 second; stir until smooth. Pour chocolate mixture into small, resealable plastic bag. Close bag. Cut off corner of the plastic bag and drizzle the top of the squares with chocolate. Refrigerate until ready to serve.

 

 

 

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