Light and Fluffy Cream Puff Cake (Print Version)
# Ingredients:
→ For the Crust
01 -
1 cup water
02 -
1/2 cup unsalted butter
03 -
1 cup all-purpose flour
04 -
Pinch of salt
05 -
4 eggs
→ For the Filling
06 -
2 packages (8 ounces) cream cheese, softened
07 -
3 packages (3.4 ounces) instant vanilla pudding
08 -
4 cups milk
09 -
12 ounces whipped topping (Cool Whip)
# Instructions:
01 -
Start by heating your oven to 350 degrees Fahrenheit. Give a 9x13-inch baking pan a good spray with baking spray so nothing sticks.
02 -
In a medium saucepan, bring the water to a boil. Add your butter and bring it back to a boil. Once boiling, pull it off the heat and stir in the flour and salt until it comes together into a ball - this is your choux pastry dough.
03 -
Transfer your dough to a stand mixer with the paddle attachment. Now comes the important part - add eggs one at a time, mixing completely after each one. Once all eggs are added, let it mix on high for 4-5 minutes until smooth and glossy.
04 -
Spread the dough into your prepared pan. If it's sticky, spray your fingertips with a little baking spray then gently press the dough evenly across the bottom. Bake for 20-25 minutes until it puffs up (especially around the edges). Let it cool completely.
05 -
In a large bowl, whisk together the instant pudding and milk, then set aside to thicken slightly. In your stand mixer, beat the cream cheese for 3-4 minutes until it's completely smooth. Mix in the prepared pudding and beat another 3-4 minutes until silky smooth.
06 -
Spread your cream cheese and pudding mixture in an even layer over the cooled crust. Top it with a layer of whipped topping, spreading it all the way to the edges. Chill overnight (or at least 2-3 hours) before cutting into squares and serving.
# Notes:
01 -
The crust may look unusual when baking but will form the perfect base for this dessert
02 -
Chilling overnight gives the best flavor and texture
03 -
Can be garnished with fresh berries or chocolate shavings before serving