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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cream Puff Cake Recipe

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This recipe for Cream Puff Cake is from Warnecke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C Water
1 Stick Butter
1 C Flour
4 Eggs
2 Small Pkg Vanilla Instant Pudding
1 (8 oz) Packages of Cream Cheese, Creamed
3 C Milk
1 - 12 oz Cool Whip
Directions:
Directions:
Boil water and butter until butter is melted. Add flour all at once and mix until well blended. This will pull away from sides of pan and form a ball. Add eggs one at a time, mixing well between each. Spread dough into a 13x9 pan and bake at 400° for 25 minutes. Remove from oven and cool.

Next, mix together the cream cheese, pudding mix, and milk until well blended. Pour this into the baked puff crust. Refrigerate for at least 20 minutes. Top with a 12 ounce container of Cool Whip.

You can actually use any flavor of pudding or pie filling. Coconut cream is great! Just top the Cool Whip with toasted coconut. Chocolate is also very good. I put chocolate shavings over the Cool Whip. Cherry pie filling is great too. Use your imagination.
Personal Notes:
Personal Notes:
I got this recipe from my co-worker, Merilee "Missy" Roth when I worked at the Village of Swansea. I had made cream puffs for years, but had never thought about putting the dough in a 13x9 pan and making a cream puff cake out of it. When Missy makes it, she also swirls a little chocolate syrup over the Cool Whip.

 

 

 

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