- Servings:
- Cook Time: 25-30 minutes
- Total Time: 1 hour
Ingredients:
| 1 stick | Butter |
| 1 cup | Water |
| 4 | Eggs |
| dash | Salt |
| 1 cup | Flour |
| 1 | Large Box Instant Vanilla Pudding |
| 1× 8 oz pkg | Cream Cheese |
| 2½ cups | 1% Milk |
| 8-12 oz | Whipped Topping |
| Nuts, if desired | |
| Melted Chocolate Chips or Chocolate Ice Cream Topping To Drizzle On Top |
Directions:
Heat oven to 400 degrees. Bring water to a boil. Add a little less than 1 stick of butter. Bring to a boil and take off of the heat. Add flour slowly and mix. Add salt, 4 eggs, one at a time, and whisk after each addition. Spread the batter in a pan and bake for 25-30 minutes. Let cool completely on a rack. Mix the pudding and the cream cheese with a small amount of the milk to get the lumps out. Add the remaining milk and mix well. Refrigerate the pudding for 10-15 minutes to thicken Spread the pudding mixture over the cooled crust, then add the whipped topping on top. If desired, melt some milk chocolate chips to drizzle over the top and add some pecans. Store in the refrigerator, covered with foil or plastic wrap.
Helpful Tips:
The bottom of the crust seemed to stick some. I read if you use an Airbake pan it helps with that problem. It did not affect the taste at all. Try not to scrape to the bottom if it does stick.
Recipe By: Sherry8
I love to take photographs and garden...I love to cook and bake and try new recipes...Sherry8
