ey Folks, Okay, I admit, I am so tired of winter and so ready for spring, and even though as I am writing this, it is still miserably cold outside; I find the need to think of warm sunshine, robins singing, and flowers blooming. This month I’m bringing you a delightful dessert (don’t even think about calories, carbs or fat grams) that is elegant enough for a spring luncheon, or a “just because I need to reward myself indulgence.” You won’t believe how delicious this recipe is, and I hope you and your family and friends enjoy it as much as I do!
Cream Puff Cake
1 cup water
1 stick butter
1 cup all purpose flour
1- 8oz pkg. cream cheese, softened
2 small pkgs. Instant French vanilla pudding mix
2 1⁄2 cups cold milk
1 – 8 oz container cool whip
In Medium saucepan, over low heat, cook butter and water until it boils, stirring constantly.
Remove from heat; beat in eggs, one at a time.
Spread into a 9 inch square or round pan.
Bake in a pre-heated 450 degree oven for ten minutes.
Reduce heat to 350, continue baking for 35 minutes.
Let cool thoroughly.
In large mixing bowl, beat together all ingredients with an electric mixing, until creamy. Spread mixture over top of cooled pastry.
Optional: Drizzle with chocolate syrup or garnish with spoonfuls of canned cherry pie filling or chopped strawberries.
Lulabelle’s Tip of the Month
Whenever I use canned cherry pie filling, to help give it more flavor, I always stir in 1⁄4 cup granulated sugar and 1 tsp. lemon juice. Whenever I use canned apple pie filling for baking, I always stir in 1⁄4 cup granulated sugar, 1⁄2 tsp. cinnamon and 1 tsp. lemon juice. -Lulabelle