RECIPE: Cream Puff Pie
Yield: 24 servings
Calories: 193 ea
Ingredients:
1 c. water
1/2 c. butter
1/4 tsp. salt
1 c. flour
4 eggs
1 pkg. instant vanilla pudding (large)
2 1/2 c. cold milk
2 tubs cool whip
Toffee bits
Directions:
Preheat oven to 350F.
Bring to boil the water, butter and salt in a med saucepan. Remove from heat and add the flour all at once. Stir until a ball forms. **Let cool for 10 minutes.** Add the eggs, one at a time, mixing well before adding another.
Spread dough on greased cookie sheet and bake for 30ish min at 350F. Allow to cool.
Preheat oven to 350F.
Bring to boil the water, butter and salt in a med saucepan. Remove from heat and add the flour all at once. Stir until a ball forms. **Let cool for 10 minutes.** Add the eggs, one at a time, mixing well before adding another.
Spread dough on greased cookie sheet and bake for 30ish min at 350F. Allow to cool.
Meanwhile, mix together a large pkg of instant vanilla pudding and less milk than it calls for, about 2 1/2 cups. Chill. Layer on top of chilled cream puff. Then top with cool whip and toffee bits. Serve cool.
Note: For the "good stuff" on top, Christa says: "You can do any kind of pudding and top with nuts or candies or chocolate syrup. It's the best dessert because it can be whatever you want!" When we had it the first time, she had put vanilla pudding on one half and chocolate on the other. Pretty yummy! She also recommends adding toffee bits or chocolate syrup- or both! Yum. You're welcome.
