Cream Puff Pan - Kraft Recipes Top
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Cream Puff Pan

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Make It

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  • Bring water and margarine to a boil, remove and stir in the flour to form a ball. Remove to bowl and add eggs, one at a time. Spray a 9 x 12 pan and spread mixture evenly. Bake at 400ºF for 40-50 minutes.
  • Mix milk and cream cheese, and then add pudding; beat. Spread over shell, top with Cool Whip and drizzle with Hershey syrup.
  • Refrigerate for at least 1 hour before serving.

Special Equipment Needed


I use that hard crack syrup for ice cream. Try beating the room temperature cream cheese with one cup of the milk and then add the other cups slowly until mixture is really creamy. Then when all 4 cups of milk are mixed with the cream cheese, add the pudding and mix well again. Pour this mixture over top of the cooled, baked cream puff in the pan and refrigerate well. I found that if I melt a small chocolate bar in the microwave and then drizzle it over the Cool Whip, it works better than the Hershey's syrup. The syrup sometimes goes watery and looks bad, or;

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