Sunday, May 20, 2007

Cream Puff Dessert

Cream Puff Dessert Submitted by Karen McCauley

1 cup/250 mL water
1/2 cup/125 mL butter
1/4 tsp/1 mL salt
1 cup/250 mL all-purpose flour
4 eggs

In saucepan bring water, butter, and salt to boil over medium heat. Add flour all at once and stir until a smooth ball forms. Continue beating until smooth and shiny. Remove from heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Pour into a 9 x 13 inch/23 x 33 cm baking pan sprayed with Watkins Cooking Spray. Bake at 400 degrees F/200 degrees C for 28-30 minutes or until puffed and golden brown. Cool on a wire rack.

1 package (8 ounces)/225g cream cheese, softened

Prepare 1 batch of Watkins Vanilla Dessert mix (or any flavor) according to directions on can and let cool.

In a large bowl beat the cream cheese until smooth and fold in the prepared Watkins Vanilla Dessert. Stir until smooth. Spread over the crust and refrigerate for 20 minutes.

Spread with whipped topping. Store in refrigerator and drizzle with chocolate syrup just before serving.

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