Time 50m Yield 15 servings. Number Of Ingredients 9 Steps:
Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny., Transfer to a greased 13-in. x 9-in. baking dish. Bake 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack. , For filling, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Spread over crust; refrigerate 20 minutes. Spread with whipped topping. Chill until serving.
Time 55m Yield 24 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees. In a large heavy suacepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the sides of the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg. Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees for 35 minutes. Cool completely. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.
Yield 24 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F (200 degrees C). In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg. Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.
Number Of Ingredients 14 Steps:
Preheat oven to 400 degrees Fahrenheit. In a heavy saucepan, heat butter and water to boiling over medium-high heat. Add the flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Using a hand mixer, beat in eggs, one at a time, beating well after each egg. Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake for 35 minutes. Cool completely. Melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners’ sugar and 1 teaspoon vanilla. Whisk well. Stir in hot water, one tablespoon at a time, until icing is smooth and able to be drizzled. Remove from heat, cool slightly, and drizzle over the bottom of the crust. In a large bowl, combine cream cheese and ¼ cup of milk. Beat until smooth. Continue to add the milk in ¼ cup increments, mixing between each addition. This will help you not have cream cheese clumps. Once all 3 cups are added in, add pudding mix and mix well until it starts to thicken. Spread this mixture over the fudge-topped crust. Allow to refrigerate and set for 10 minutes. Top with Cool Whip and then drizzle chocolate syrup over the top. Refrigerate at least one hour before serving.
Yield Makes about 28 Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees. Line two baking sheets with parchment paper. In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan. Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition. For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside. Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day. Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.
Time 1h20m Yield 1 cake Number Of Ingredients 9 Steps:
Boil Margarine and water together. Add flour and mix. Add eggs, one at a time, beating after each one. Spread in ungreased 9 x 13- inch pan. Bake 30 minutes at 350 degrees. Cool completely. Filling: Whisk filling ingredients together and spread over baked crust. Top with Cool Whip. Squeeze Magic Shell on top and refridgerate until ready to serve (at least 3 hours).
Time 1h57m Yield 16 servings Number Of Ingredients 10 Steps:
Heat oven to 400°F. Bring butter, water and sugar to boil in medium saucepan, stirring occasionally. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl. Add eggs, 1 at a time, beating with mixer after each addition until all ingredients are well blended. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Bake 32 to 37 min. or until golden brown. (Dough will puff up along sides of baking dish). Cool completely. Meanwhile, mix cream cheese and milk in medium bowl until blended. Add pudding mixes; beat 2 min. Refrigerate until ready to use. Spread pudding mixture over cream puff crust just before serving; top with COOL WHIP. Melt chocolate as directed on package; drizzle over dessert.
Time 2h Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. In a medium saucepan over medium heat melt butter in water until bubbly. Dump in flour all at once and stir vigorously until mixture forms a ball. Remove from heat and let stand 5 minutes. Beat in eggs, one at a time, until smooth and glossy. Spread in prepared pan. Bake in preheated oven 30 to 35 minutes, until puffy and golden. Let cool completely on wire rack. While puff is cooling, beat together cream cheese, milk and pudding mix. Spread over cooled puff. Chill 20 minutes. Spread whipped topping over chilled filling and drizzle with chocolate and caramel sauces. Sprinkle with almonds. Freeze 1 hour before serving.
Number Of Ingredients 9 Steps:
Boil together the margarine and water. Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into 2 greased 8" layer pans Bake at 400 for 15 minutes. Cool completely. In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear. Pour between cream puff crust layers Spread cool whip on top layer of crust and drizzle syrup on top. Refrigerate. This keeps well for days
Time 50m Yield 12 servings. Number Of Ingredients 13 Steps:
In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely., For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes., Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.
