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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (116g) Recipe makes 24 servings |
||
| Calories 226 | ||
| Calories from Fat 120 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.4g | 20% | |
| Saturated Fat 9.0g | 44% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 61mg | 20% | |
| Sodium 280mg | 11% | |
| Potassium 108mg | 3% | |
| Total Carbohydrate 23.0g | 7% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 15.9g | ||
| Protein 4.0g | 7% | |
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Ingredients
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 eggs
- 1 (8 ounce) package cream cheese
- 4 cups milk
- 3 (3 1/2 ounce) packages instant vanilla pudding
- 1 (12 ounce) container Cool Whip
- 1/4 cup chocolate syrup
Directions
1
Preheat oven to 400 degrees.2
In a large heavy suacepan, heat butter and water to boiling over medium-high heat.3
Add flour and reduce heat to low.4
Cook and stir until it forms a ball and pulls away from the sides of the pan.5
Remove from heat and transfer to a large bowl.6
Beat in eggs, one at a time, beating well after each egg.7
Spread in bottom and up the sides of an ungreased 9x13 inch pan.8
Bake at 400 degrees for 35 minutes.9
Cool completely.10
To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth.11
Add pudding mix and beat until thickened.12
Spread over cooled shell.13
Top with whipped topping, and drizzle chocolate syrup over the top.
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- Course > Desserts
- Main Ingredient > Chocolate
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > To Go... > Potluck
Featured Reviews for This Recipe
From: Yeah, Toast!
On Sep 12, 2008
A real winner here! This dessert is very easy to make, showy to serve and delicious (but light, and not overly sweet) to eat. The crust puffed up and browned nicely in my convection oven. I ended up pricking it with a fork to deflate a little. Excellent and recommended. I got more like 16 pieces out of mine :^)
From: Chef #539921
On May 28, 2008
"Wow," was the word of the night with this dessert! I made it really quickly as my in-laws were coming to dinner. Everyone loved it and between the six people eating it, there was not much left over. It was fabulous and so easy to make. I do have to agree with another reviewer who mentioned that creaming the cream cheese first a little at a time with the milk would make a difference. I did not do that and I had a few chunks of cream cheese in the pudding mix. It was still really good and I am looking for another reason to make it again!
From: yooper
On May 2, 2002
Just a note on the "soggy crust" review. The last time I made this after I made the crust I turned on the broiler in my oven and broiled it for 2 or 3 minutes to get it nice and brown and crispy. Worked out perfectly!
From: Terri F.
On Apr 1, 2002
Made this for dessert for Easter dinner, and I can hardly move as I write this review. This was reallllllly good! I added just about a half teaspoon of vanilla to the pudding mix, seemed to make the vanilla flavor come out. Also, when blending the cream cheese and milk, cream the cheese first, then add the milk slowly. DH wants me to make this again (not tomorrow though :o)...) and put some bananas in it. Yum! :o)
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