Introduction
Indulge in the irresistible layers of this Cream Puff Dessert—a heavenly combination of buttery, golden puff pastry, velvety vanilla cream, and fluffy whipped topping, all finished with a decadent drizzle of chocolate. Easier to make than traditional cream puffs but just as impressive, this dessert brings the elegance of French patisserie to your table with minimal effort.
Perfect for potlucks, holidays, or weeknight treats, this recipe is endlessly adaptable—swap pudding flavors, add fruit or nuts, or experiment with different toppings to make it your own. Whether you’re a beginner baker or a seasoned pro, you’ll love how the crisp pastry contrasts with the luscious creamy filling in every bite.
Get ready to wow your family and friends with this crowd-pleasing dessert that looks like you spent hours in the kitchen—when really, it comes together with just a few simple steps. Let’s dive in and create something delicious!
INGREDIENTS
▢1 cup water
▢½ cup butter
▢1 cup all-purpose flour
▢4 eggs
▢8 ounces cream cheese, softened
▢4 cups milk, divided
▢3 (3.4 ounce) packages Instant French Vanilla Pudding, (see recipe note below)
▢8 ounces whipped topping, defrosted (like Cool Whip)
▢chocolate syrup, as needed (like Hershey’s)
INSTRUCTIONS
Preheat oven to 400 degrees F. Lightly coat a 13- x 9-inch baking pan with non-stick cooking spray.
FOR THE CREAM PUFF PASTRY CRUST
Add the butter and water to a heavy saucepan and place over MEDIUM heat. Cook until the butter has melted and then bring the mixture to a boil. Remove the pan from the heat and use a wooden spoon to stir in the flour until the mixture pulls away from the sides of the pan and forms a soft ball.
Transfer the dough to a large mixing bowl and let it rest for about 5 minutes to cool slightly.
Add eggs one at a time, mixing thoroughly with an electric mixer in between additions. Once all eggs have been added, continue to mix for a minute or two or until the mixture is smooth.
Transfer the dough to the prepared baking dish. Spread the sticky dough out evenly over the bottom of the prepared baking dish. To make it easier, spray the backside of an offset spatula with non-stick cooking spray and use it to spread the dough.
Bake for 20 to 23 minutes or until puffed up the sides of the pan and golden brown. Remove from the oven and cool completely.
FOR THE CREAM PUFF FILLING
Place softened cream cheese and 1 cup milk in a large mixing bowl and beat thoroughly with an electric mixer until the mixture is smooth. If there are small bits of cream cheese that don’t completely incorporate, it’s fine.
Just beat the mixture so that it is as smooth as possible (starting with room temperature cream cheese will make this step easier). Add remaining milk and the pudding mix and beat again for several minutes on high speed until thickened.
Spread the pudding mixture over the completely cooled crust. Spread the whipped topping over the pudding mixture and use an offset spatula or the back of a spoon to smooth it out. Chill for at least an hour or overnight.
Drizzle with chocolate syrup before serving.
NOTES
Total time does not include time for crust to cool or chilling time.
If you can’t find French Vanilla Pudding you can substitute regular vanilla and add ½ teaspoon vanilla extract. It is also delicious prepared with a variety of different flavored puddings – Cheesecake, White Chocolate, or Coconut Cream are great choices.
I like this dessert best when it has chilled for 2 to 4 hours. Chilling it overnight will soften the crust a bit but it is still wonderful.
NUTRITION
Calories: 364 kcal · Carbohydrates: 39 g · Protein: 7 g · Fat: 19 g · Saturated
Fat: 12 g · Cholesterol: 102 mg · Sodium: 353 mg · Potassium: 191 mg
· Sugar: 28 g · Vitamin A: 665 IU
· Vitamin C: 0.2 mg · Calcium: 140 mg · Iron: 0.9 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Variations
This Cream Puff Dessert is incredibly flexible. For a chocolatey version, use chocolate pudding instead of vanilla and top with chocolate ganache. Fruit lovers can try strawberry or banana pudding layered with fresh fruit. For extra crunch, mix in toasted nuts like almonds or pecans between the pudding and whipped topping layers.
Healthier swaps include sugar-free pudding, light cream cheese, and low-fat whipped topping. For a decadent twist, add mini chocolate chips or crushed cookies to the pudding. Experiment with different syrups like caramel or raspberry instead of chocolate for a fun change.
Seasonal variations keep this dessert exciting year-round. Try pumpkin spice pudding in fall, peppermint during the holidays, or coconut pudding with pineapple syrup for summer. The base recipe works with nearly any flavor combination, so get creative with your favorite ingredients.
Tips
Achieving the perfect crust starts with a smooth, well-mixed dough. If it’s too sticky to spread, lightly wet your hands or spatula for easier handling. Always use room-temperature cream cheese to prevent lumps in the filling – microwave it briefly if needed. Chilling the dessert for at least 2 hours helps the layers set properly for clean slices.
Prevent a soggy crust by letting it cool completely before adding the pudding layer. Speed up cooling by refrigerating it for 15-20 minutes. For a prettier presentation, pipe the whipped topping in decorative swirls instead of spreading it flat.
If your pudding seems runny, let it sit for 5 minutes to thicken before assembling. Boost the flavor with a teaspoon of vanilla or almond extract. When serving a crowd, double the recipe and use a larger baking sheet for thicker, more generous portions.
How to Store
Refrigeration is essential for this dairy-based dessert. Cover it tightly with plastic wrap or store in an airtight container to maintain freshness and prevent odors. It keeps well for up to 3 days, though the crust softens over time. For optimal texture, assemble closer to serving time if you prefer a crispier base.
The baked crust alone freezes well for up to a month – just thaw before adding fillings. However, freezing the assembled dessert isn’t recommended, as the pudding and whipped topping may separate when thawed. Leftovers should be eaten within 2-3 days for best quality.
For make-ahead convenience, prepare the crust and filling separately, then combine them a few hours before serving. Individual portions in jars or cups make for easy, mess-free serving and storage.
Conclusion
This Cream Puff Dessert is a guaranteed hit, combining simplicity with impressive results. Its light, airy crust and rich, creamy layers work for any event, from casual family dinners to special celebrations. The recipe’s adaptability lets you tailor it to personal tastes or seasonal ingredients.
With proper storage and a few clever tips, you can enjoy this dessert at its best. Whether you follow the classic version or experiment with new flavors, it’s a foolproof treat that delights every time.
Serve it chilled with your favorite toppings for a dessert that’s as delicious as it is versatile. Perfect for any occasion, this recipe is sure to earn a permanent spot in your dessert rotation.