This recipe comes from my sister in law….it’s a huge family favorite as well as a favorite among our friends – or at least those lucky enough to have had it. LOL It’s seriously just a big cream puff *casserole* that is soooo easy and quick. And a perfect end to any meal. It’s delicious and full of flavor, but not heavy.
Same recipe as the cream puffs:
1 cup water
1/2 cup butter (or margarine)
1 cup flour
1 8oz package cream cheese, softened
3 1/2 cups cold milk
2 packages (small size) instant chocolate pudding mix**
1 carton of Cool Whip, thawed (real whipped cream is great too)
1/4 cup chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds (I don’t put these on)
In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth. Spread in a greased baking dish (13×9). Bake at 400 for 30-35 minutes or until puffed and golden brown. Cool completely on a wire rack (no you don’t take the crust out of the dish…just place the dish on the wire rack – just in case you were wondering).
Meanwhile, in a mixing bowl beat cream cheese, milk, and pudding mix until smooth and slightly thickened. Spread over puff crust and refrigerate for 20 minutes. Then cover with cool whip and drizzle with chocolate and caramel toppings, sprinkling with almonds. Store in fridge until ready to serve.
**Because I don’t like chocolate pudding I make this with Vanilla instead and it is DIVINE!!! I drizzle it with just carmel/butterscotch as well. Usually when The Captain makes this he does half chocolate and half vanilla (half the filling recipe for each kind) so I can have some of the vanilla side!