Cream Puff Cake

I originally found this recipe as I was scrolling through Pinterest one night.  Then I found another one, very similar, in a cookbook that my mom had on the shelf.  I combined the two in order to get the perfect measurements and bam! One of the easiest, most adored desserts was created! Also the best way to end a meal after a long day of ranchin' (see picture for proof).  I encourage you to prepare this at least one day ahead, it is even better if it sits overnight.

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Ingredients

• 1 cup water

• 1/2 cup butter

•pinch of salt

•4 eggs at room temp

•2 8 oz pkgs, cream cheese, softened

•3 pkgs instant vanilla pudding (3.4 ounces)

•4 cups milk

•12 ounces whipped topping

 

Heat oven to 350°, spray 9x13 baking dish and set aside. Bring water to a boil in medium saucepan, add butter and bring to a boil again. Remove from heat and stir in flour + salt until it forms a ball.

Transfer dough to bowl for a stand mixer.

 

Using paddle attachment, mix on low, adding one egg at a time. Mix thoroughly after each egg. After adding the final egg, mix on high for 4-5 min. Mixture should be smooth.

 

Pour dough into prepared pan. Press or spread dough evenly in bottom of pan. Bake for 20-25 min. Dough will rise up on the sides of the pan. Cool completely (VERY important)

 

In a large bowl mixed together the pudding and milk. Set aside. Beat cream cheese until smooth (4-5 min). Slowly add pudding mixture into cream cheese and mix until smooth.

 

Spread cream cheese/pudding mix over cooked crust. Top with whipped topping.

 

Refrigerate 2-3 hours before serving or overnight.