Pan Cream Puff

11 Jul


  • 1/2 cup margarine
  • 1 cup water
  • 1 cup all-purpose flour
  • 4  eggs
  • 8 oz cream cheese
  • 3 cup milk
  • 2  (3-oz.) instant vanilla pudding mix
  • 16 oz frozen whipped topping, thawed
  • 1/4 cup chocolate syrup
  • 1 cup sliced almonds


Preheat oven to 400°F.  Grease and flour a 9X13 inch pan.
In a saucepan or microwave, bring water and margarine to a boil. Mix in the flour and then beat in the eggs, one at a time. Spread mixture in the prepared pan, then bake for 25 minutes. Press down any large bubbles with a wooden spoon. Cool cream puff before filling.
For the filling: Beat the cream cheese until fluffy. Stir in the milk and pudding mix. Beat until mixture is thick, then spread over cream puff. Top with whipped topping, drizzle with chocolate syrup, and sprinkle with almonds (optional). Refrigerate 24 hours before serving.

From the kitchen of Mandy’s Mom


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