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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (136g) Recipe makes 15 servings |
||
| Calories 284 | ||
| Calories from Fat 166 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.5g | 28% | |
| Saturated Fat 12.1g | 60% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 96mg | 32% | |
| Sodium 320mg | 13% | |
| Potassium 124mg | 3% | |
| Total Carbohydrate 24.6g | 8% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 15.6g | ||
| Protein 5.5g | 11% | |
Ingredients
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 4 eggs
- 2 (3 1/2 ounce) packages instant vanilla pudding
- 3 cups milk
- 8 ounces cream cheese
- 8 ounces Cool Whip
- hershey chocolate syrup
Directions
1
Mix water and butter in a large sauce pan.2
Bring to a boil.3
Add flour all at once.4
Stir until smooth.5
Remove from heat.6
Beat in eggs 1 at a time.7
Beat good.8
Spread on ungreased jelly roll pan.9
Bake 15 minutes at 400 and 15 minutes more at 325.10
Cool, don't peck.11
Topping: Beat cream cheese in a large bowl.12
In separate bowl, mix pudding and milk.13
Gradually beat into the cream cheese.14
Pour on top of crust.15
Refrigerate 30 minutes.16
Top with Cool Whip.17
Drizzle with chocolate syrup.
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- Course > Desserts
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Chef #547155
On May 11, 2009
To die for! This is so easy and delicious. I often substiute other puddings like banana, chocolate, coconut cream, etc.
From: Chef #817664
On Apr 23, 2008
I love this recipe! My mother made it when I was a child & when I lost her to cancer 16 yrs ago, the recipe went as well. I was searching for it last week & found it here! I am very excited to make it & share with my co workers & family. Thank you for sharing a wonderful recipe!!!!
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