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Cream Puff in a Pan recipe

visitor recipe“This recipe is from a cookbook thatthe 4-H Foundation in Michigan made and sold as a fund raiser.It is always a hit for family gatherings, potlucks etc.”- Recipe submitted by Linda Washburn of Bronson, Michigan USA.

Recipe: Cream Puff in a Pan

1 cup water
1/2 cup margarine
1 cup all-purpose flour
4 large eggs
1 (8-ounce) package of cream cheese, softened
2 (3.4-ounce) packages vanilla instant pudding mix
2 cups milk
1 (12-ounce) container nondairy whipped topping
Chocolate syrup if desired

  • Bring water and margarine to a boil insaucepan. Remove from heat. Stir in flour. Beat in eggs one ata time. Spread in a greased 10 x 15-inch jelly roll pan.
  • Bake at 350°F (175°C) for 25 minutes.Cool.
  • Beat cream cheese in mixer bowl untilsmooth. Add pudding mix, mix in well. Add milk. Mix until creamy.Spread over cooled baked layer. Top with whipped topping. Chillwell.
  • Drizzle with chocolate syrup, just beforeserving.

    Makes 18 to 24 servings.

    Note: You can substitute any flavor ofpudding, the vanilla gives it more of the authentic cream pufftaste.

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  • Comments

    1 Comment


    A no-cook vanilla ice cream with eggs and evaporated milk. This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.

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