Easy Cream Puffs – a delicious recipe with pastry, milk, Vanilla instant pudding, cool whip whipped topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees Fahrenheit.
2
Unfold one pastry sheet and roll out to 10-inch square on a lightly floured surface. Using a cookie cutter, or rim of a glass, cut into rounds. You will get 9 rounds with a 3-inch cutter. Place on ungreased cookie sheet.
3
Repeat with the second pastry sheet. You can use different shaped cookie cutter or cut it into squares (no waste here). Bake 10 minutes; cool completely.
4
Meanwhile, beat milk and dry pudding in a large bowl with a wire whisk until well blended. Gently stir in whipped topping. Cover and refrigerate for 15 minutes.
5
Cut the puffs horizontally in half. Spoon pudding mixture evenly into bottom halves of puffs; cover with tops. Drizzle with melted chocolate or sprinkle with confectioners' sugar. Serve immediately or cover and refrigerate until ready to serve.
158
kcal
Calories
3
g
Fat
9
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 packet frozen puff pastry (2 sheets), thawed, 1 1/2 cups milk, 5 ounces (1 box) Vanilla instant pudding and pie filling, 3/4 cup thawed cool whip whipped topping.
Yes, Easy Cream Puffs falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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