Cream Puff in a pan...

Fall has arrived. momLife has begun. (A ministry at our church that I am very involved in and keeps me pretty busy.) And now maybe I will have some regular time to begin blogging again???

Here is a yummy favorite of mine. I found the recipe originally in a Pampered Chef cookbook. Jason's aunt makes a version too - it is a recipe that works great for diabetics because it can be done with a sugar free version of pudding. Marilyn makes it that way so that Jace's grandma can enjoy it. I hope you'll give it a try. The cream puff is made in basically the same way as the top layer of Swedish Pastry.

The recipe:

1 c. water
1/2 c. butter
1 c. flour
4 eggs
8 oz of cream cheese softened
2 (4 oz each) packages of vanilla instant pudding mix
2 c. milk
12 oz frozen whipped topping thawed
1/4 c. chocolate syrup (optional)

Preheat the oven to 350 degrees Fahrenheit.

Bring the water and butter to a boil in a 2-quart sauce pan, stirring occasionally. Remove from heat and stir in flour. Add the eggs one at a time, whisking them in as they are added. Add a dash of salt and a 1 t of almond flavoring if you like.

Spread the batter in a greased 10 x 15 baking dish (I like to line mine with wax paper and grease that). Bake for 25 minutes. Cool. It will look like this:

Beat the cream cheese until smooth. Add the pudding mix and the milk. (Add the milk first, then the mix - it will help you avoid lumps in this layer.) Beat until well combined.

Spread this mixture unto the baked layer. Top with the whipped topping. Drizzle with chocolate syrup if desired.

Makes 36 servings.

Enjoy!!!!