The Intercontinental Church of God

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Unleavened Bread recipes

Cream Puff Cake

1 C. hot water
1/2 C. butter
1/4 tsp. salt
1 C. flour
4 eggs
1 (3.4 oz.) pkg. pudding mix, any flavor
1 (8 oz.) pkg. cream cheese
1 (12 oz.) container whipped topping
Bring water, butter and salt to a boil. Add flour all at once. Beat eggs in one at a time. Spread out in a 13 inch by 9-inch pan. Bake at 350� for 60 minutes or until top is crisp and golden brown. Cool. Mix together pudding and cream cheese. Spread over crust. Top with whipped topping. Refrigerate. Makes 10 to 12 servings. (Barbara Helsel)

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