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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% | |
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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Browse similar recipes by category
- 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: SweetJezebel
On Nov 7, 2009
We loved this dessert! The crust is so easy to make and delicious - the whole dessert goes together very easily. I have also made it with banana pudding, coconut pudding, and lemon pudding, although I didn't use the chocolate syrup with the lemon. All were wonderful. Zaar chefs, this recipe needs to be in your cookbook!
From: Cookie Kake
On Oct 4, 2009
Amazing. The crust came out perfect. I tweaked the recipe slightly by using french vanilla instead of vanilla pudding and smucker's hot fudge topping instead of chocolate syrup. It turned out great and disappeared quickly.
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)
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!
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