Cream Puff Dessert

Cream Puff Dessert

Rebecca 0

"This is delicious and easy and everyone loves it. You can make it ahead and freeze it, but let it partially thaw before serving. It's best when it's 'crispy' frozen."

Ingredients 2 h {{adjustedServings}} servings 355 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 243 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
  2. In a medium saucepan over medium heat melt butter in water until bubbly. Dump in flour all at once and stir vigorously until mixture forms a ball. Remove from heat and let stand 5 minutes. Beat in eggs, one at a time, until smooth and glossy. Spread in prepared pan.
  3. Bake in preheated oven 30 to 35 minutes, until puffy and golden. Let cool completely on wire rack.
  4. While puff is cooling, beat together cream cheese, milk and pudding mix. Spread over cooled puff. Chill 20 minutes.
  5. Spread whipped topping over chilled filling and drizzle with chocolate and caramel sauces. Sprinkle with almonds. Freeze 1 hour before serving.
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Reviews 26

  1. 30 Ratings


I have a similar recipe and use a jelly roll pan instead of 9x13 -- I like it much better as the layers aren't so thick, and it serves a large crowd. Just decrease the cooking time of the crust a little. Also, increase the milk to 4 cups, use 12 oz Cool Whip over pudding layer, and drizzle on a glaze of: 2 T butter melted with 1/3 cup chocolate chips, add 1 C powdered sugar and 2 T hot water. Then top with chopped, toasted pecans and serve chilled -- not frozen. My family loves this recipe!


Just came across this recipe and had to write a review. This is an old standby for us! It is often requested for gettogethers with friends and family. I make it with cheesecake flavored pudding - gives it that eclair taste. To avoid lumps in the cream cheese mixture, be sure to beat your cream cheese alone until fluffy before adding the pudding. Our all-time favorite dessert!


This recipe has been a staple in our family for years... with two changes. I use a larger pan and cook the crust for much shorter and I've never used chocolate pudding, always vanilla or french vanilla! To die for and ALWAYS a huge hit at any get together.