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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pampered Chef Cream Puff Squares Recipe

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This recipe for Pampered Chef Cream Puff Squares, by , is from James Family Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patti James



3/4 c. water
6 T. butter or margarine
3/4 c. flour
3 eggs

Filling and Topping:

2 c. cold milk
2 pkg. (3.4 oz.) vanilla instant pudding
1 container (8 oz) frozen whipped topping, thawed, divided
2 sq ( 1 oz. each) semi-sweet chocolate for baking, chopped or
use semi-sweet chocolate chips

Preheat oven to 400 F. For crust, heat water and butter in small 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 a Rectangular 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 a 2 qt. bowl Add pudding mixes; whisk 2 minutes until thickened. Fold in 2 cups of the whipped topping. Spread mixture on top of cooled crust. Refrigerate 1 hour.

Topping: Place chocolate and remaining whipped topping in a small microwaveable dish. Microwave uncovered, on High 30-40 seconds; stir until smooth. Pour chocolate mixture into a small plastic resealable bag. Close the bag. Cut dessert into 15 squares. Cut off tip of plastic bag on one corner. Garnish each serving with chocolate drizzle.

Number Of Servings:
Number Of Servings:




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