From the kitchen of Kay Putano. This is like a giant
cream puff! A layer of puffy pastry, creamy filling,
cool whip and a drizzle of chocolate syrup.
In a saucepan, over med- high heat, bring to a boil:
1 c water
1/2 c margarine
Reduce to low heat.
1 c flour
Stir until it forms a ball.
Remove from heat.
Either let cool slightly, or move quickly so the eggs
don't cook in the next step.
Add, one at a time:
Mix well after each egg.
Using fingers, spread in an ungreased 13 x 9 pan.
If too sticky to spread wet fingers with water. Re-wet
fingers as dough starts to stick again.
Bake @ 400 for 20 minutes or until golden.
Press down any air bubbles.
8 oz cream cheese
3 c milk
large box vanilla pudding/ custard (5 oz)
Beat cream cheese until smooth.
ON LOW, add 1/4 c milk.
If you add the milk all at once it'll be lumpy, if it's on
high it'll splatter.
Scrape the sides of the bowl.
Add the pudding mix.
Mix on low. Then mix on high.
The low speed is to mix it well enough that it doesn't
splatter, the high speed breaks up the cream
cheese so it isn't lumpy.
Add a little more milk. Low speed. High speed.
Continue until all milk is added.
Spread on cooled crust.
Just before serving, spread with:
8 oz tub Cool Whip
|"We lose ourselves in the things we
love. We find ourselves there too."
This was in the first family cookbook. Aunt Kay submitted it as Cream Puff
Cake, Lisa Knewasser submitted it as Èclair Cake. Custard can be used
instead of pudding.