Easy Cream Puff Dessert

INGREDIENTS:

For the choux pastry base:
– 1/2 cup (1 stick) unsalted butter
– 1 cup water
– 1/4 tsp salt
– 1 cup all-purpose flour
– 4 large eggs
For the cream filling:
– 1 package (8 oz) cream cheese, softened
– 2 boxes (3.4 oz each) instant vanilla pudding mix
– 2 1/2 cups cold milk
– 1 tsp vanilla extract
– 1 tub (8 oz) whipped topping (like Cool Whip), thawed
For the topping:
– Chocolate syrup, for drizzling
– Extra whipped topping or powdered sugar (optional)

DIRECTIONS:

1. **Make the choux pastry base**: Preheat your oven to 400°F (200°C). In a saucepan over medium heat, combine the butter, water, and salt. Bring to a boil, then quickly stir in the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
2. Remove from heat and let cool for 5 minutes. Add eggs one at a time, beating well after each addition until smooth and glossy.
3. Spread the dough evenly into the bottom of a greased 9×13-inch baking dish. Bake for 25–30 minutes until puffed and golden. Don’t open the oven during baking! Once done, cool completely.
4. **Prepare the cream filling**: In a large bowl, beat the softened cream cheese until smooth. In a separate bowl, whisk together the pudding mix and cold milk until thickened (about 2 minutes). Add the pudding mixture to the cream cheese and mix until fully combined. Stir in vanilla, then fold in the whipped topping.
5. Spread the cream mixture over the cooled pastry base. Smooth the top with a spatula.
6. **Chill and serve**: Refrigerate for at least 2 hours, or overnight for best results. Just before serving, drizzle with chocolate syrup and top with extra whipped topping or a sprinkle of powdered sugar if desired.