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    Cream Puff Squares


    Source of Recipe


    Barbara Davenport


    List of Ingredients


    • CRUST
    • 3/4 c. water
    • 6 T. margarine
    • 3/4 c. flour
    • 3 eggs
    • FILLING & TOPPING
    • 2 c. cold milk
    • 2 (3.4 oz.) pkgs. vanilla instant pudding
    • 1 (8 oz.) container Cool Whip
    • Hershey's chocolate syrup


    Instructions


    1. Preheat over to 400 degrees.
    2. For crust, heat water and margarine in a small saucepan until margarine is melted and mixture comes to a boil. Stir in flour all at once. Reduce heat to low and stir mixture vigorously, about one minute or until mixture leaves sides of pan and forms a ball. Remove from heat; let stand 5 minutes.
    3. Add eggs, one at a time, beating after each addition until mixture is smooth. Spread mixture evenly over the bottom of a 9x13 pan. Bake 20 minutes. (Surface will puff unevenly.) Prick 10-12 times to release steam; continue baking 5 minutes or until crust is golden brown. Cool completely.
    4. For filling, pour milk into a mixing bowl; add pudding mixes and whisk two minutes until thickened. Fold in Cool Whip. Spread mixture evenly over cooled crust. Refrigerate one hour.
    5. Cut into serving pieces and drizzle chocolate syrup on top. Refrigerate until ready to serve.


 

 

 


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