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CREAM PUFF SQUARES

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Ingredients

  • CRUST
  • 3/4 cup water
  • 6 Tbs. butter or margarine
  • 3/4 cup flour
  • 3 eggs
  • FILLING & TOPPING
  • 2 cups cold milk
  • 2 pkgs. (3.4oz each) vanilla instant pudding
  • 1 container (8oz) cool whip, thawed, divided
  • 2 squares (1oz. each) semi sweet chocolate for baking, chopped

Details

Servings 15
Cooking time 17mins

Preparation

Step 1

Preheat oven to 400*

For CRUST, heat water and butter in a small saucepan over medium-high heat until butter is melted and mixture comes to boil. Stir in flour all at once using a bamboo spoon. 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 9x13 pan using large spreader. 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 bowl. Add pudding mixes; whisk 2 minutes until thickened. Fold in 2 cups of cool whip. Spread mixture evenly over cooled crust. Refrigerate 1 hour.

For TOPPING, place chocolate and remaining cool whip in a small bowl. Microwave uncovered, on high 30-40 seconds; stir until smooth. Pour chocolate mixture into a small resealable plastic bag. Close bag. Cut dessert into 15 squares. Cut off the very tip of one corner with a pair of scissors. Garnish each square with a drizzle of chocolate. Refrigerate until ready to serve.

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