Cream Puff Dessert

From: UnknownChef86

On Jul 15, 2008

This dessert was phenomenal! I made it as part of a year-long dessert-auction obligation that I'm fulfilling, so I wanted it a bit fancier than just in a 9x13. I sprayed a large cookie-sheet with non-stick, then used half of the dough (made with butter, not margarine...personal preference) to create a serving-plate sized circle. I baked it for less time...pulled it out because it looked like it was done...then stuck it back in again when it started to fall! (Oops). However, in the long run, the base was fine. I cooled the base, then layered the filling and the Cool Whip on top. I knew it would be awhile before it was served, so instead of using the Hershey syrup, I finely grated part of a Hershey bar on top. It looked really, really good...the the auction buyer was very happy with the results. So was the staff where I work, as I made another one for them...PS: It was just as good the next day, also! :D Thanks for a great recipe, Sharon. It's one that will be repeated!

From: Carol Elizabeth

On Jun 25, 2006

Excellent! My husbands new favorite dessert. I used butter and not oleo, regular vanilla pudding with a bit of vanilla extract added and Hershey's Hot Fudge Sauce. Thanks, Rose of Sharon. I will check out you other recipes soon.

From: Tammy Z

On Mar 30, 2006

I was introduced to this dessert several years ago and it is unbelievable. Everyone wants the recipe after they have tried it.

From: tree luee dee

On Mar 30, 2006

I, too, have been making this for years. It's fabulous. The only thing I do different is I use a bottle of "Magic Shell" instead of Hershey's Syrup. When you drizzle Magic Shell over the dessert and put it into the refrigerator, the chocolate hardens. It is to die for!