Cream Puff Pie

"Easy and Delicious!! I'm not allowed to a party without it!"
 
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photo by Marie Nixon photo by Marie Nixon
photo by Marie Nixon
photo by Marie Nixon photo by Marie Nixon
Ready In:
45mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • SHELL-:

  • Boil the water and butter -- slowly add the flour until it forms a ball.
  • Remove from heat and let cool.
  • Preheat oven to 400 degrees.
  • Beat in eggs one at a time until mixed well.
  • Spread across bottom of a 9 x 13 pan sprayed with PAM.
  • Bake for 25 - 35 mins (it should automatically form up the sides like a boat).
  • Let cool.
  • FILLING-:

  • Beat together milk and puddings.
  • Mix in cream cheese.
  • TOPPING-:

  • Top with cool whip and decorate with chocolate sauce.
  • Refrigerate.

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Reviews

  1. I made this for a pot luck at my sons school over the winter. I substituted sugar free pudding, and sugar free Cool Whip and sugar free Hot fudge drizzled over the top. Yummy!
     
  2. A resounding success! This is so much easier than making individual cream puffs and I think it tastes even better. I kept it low calorie by using skim milk, no sugar instant vanilla pudding and not using the full 1/2 cup of hot fudge syrup. Those substuitions, I believe, made it diabetic friendly. It is a great make ahead dessert also.
     
  3. This is amazingly good! I haven't made cream puffs in years and years! This is just too good! Thank you so much for sharing! It's going into my tried and true book! It's a keeper!
     
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