Christys Banana Cream Puff Dessert Recipes

CREAM PUFF DESSERT

Cream Puff Dessert image

I took this rich dessert to a fellowship meeting at our church. Everyone loved it! In fact, so many people asked for the recipe that the church secretary printed it in our monthly newsletter. -Lisa Nash, Blaine, Minnesota

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs, room temperature
FILLING:
1 package (8 ounces) cream cheese, softened
3-1/2 cups cold 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix
TOPPING:
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds

Steps:

In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely., For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes., Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.

Nutrition Facts : Calories 381 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 354mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 8g protein.

CREAM PUFF DESSERT

Cream Puff Dessert image

This is delicious and easy and everyone loves it. You can make it ahead and freeze it, but let it partially thaw before serving. It's best when it's 'crispy' frozen.

Provided by Rebecca

Categories Desserts Frozen Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 11

Ingredients

1 cup water
½ cup butter
1 cup all-purpose flour
4 eggs
1 (8 ounce) package cream cheese, softened
3 ½ cups cold milk
2 (3.9 ounce) packages instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
¼ cup milk chocolate flavored topping
¼ cup caramel topping
⅓ cup slivered almonds

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
In a medium saucepan over medium heat melt butter in water until bubbly. Dump in flour all at once and stir vigorously until mixture forms a ball. Remove from heat and let stand 5 minutes. Beat in eggs, one at a time, until smooth and glossy. Spread in prepared pan.
Bake in preheated oven 30 to 35 minutes, until puffy and golden. Let cool completely on wire rack.
While puff is cooling, beat together cream cheese, milk and pudding mix. Spread over cooled puff. Chill 20 minutes.
Spread whipped topping over chilled filling and drizzle with chocolate and caramel sauces. Sprinkle with almonds. Freeze 1 hour before serving.

Nutrition Facts : Calories 355.2 calories, Carbohydrate 29.2 g, Cholesterol 109.7 mg, Fat 22.3 g, Fiber 0.9 g, Protein 8.7 g, SaturatedFat 13.8 g, Sodium 243.1 mg, Sugar 9.3 g

CREAM PUFF DESSERT

Cream Puff Dessert image

This dessert is quick and easy, cool and creamy,just like a cream puff. I have used different flavors of pudding, banana being my favorite. I have also used skim milk and low fat cream cheese, and it was still quite good.

Provided by Barbasol

Categories Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1 cup water
1/2 cup margarine
1 cup flour
4 eggs
3 (3 1/2 ounce) boxes instant vanilla pudding
3 1/2 cups milk
8 ounces cream cheese, softened
1 (16 ounce) container Cool Whip
chocolate syrup or chocolate shavings

Steps:

Bring water to a boil, add margarine, when melted, remove from heat.
Add flour and stir to form a ball.
With wooden spoon, add eggs, one at a time, and mix to shiny ball again, after each addition.
Spread in 9x13 glass pan, grease with cooking spray first.
Bake 30-35 minutes at 400 Degrees, this will puff up, and be out of shape, cool completely.
With a mixer, add 3 1/2 cups cold milk to pudding, then add cream cheese, this may look lumpy, it's ok, don't beat it to death, but it will incorporate while setting.
Spread into cooled crust, top with Cool Whip, as much as desired. Drizzle with chocolate syrup or chocolate shavings.
Refrigerate

Nutrition Facts : Calories 312.6, Fat 18.2, SaturatedFat 11.2, Cholesterol 69.6, Sodium 390.6, Carbohydrate 32.5, Fiber 0.2, Sugar 23.8, Protein 5.4

CHRISTY'S BANANA CREAM PUFF DESSERT

Christy's Banana Cream Puff Dessert image

This is my variation of the original Cream Puff Cake. I hope you like it.

Provided by Christy Lowrance @Christy122390

Categories Fruit Desserts

Number Of Ingredients 15

Ingredients

CREAM PUFF
1 cup(s) water
1 stick(s) buttter (real/unsalted)
1 cup(s) all purpose flour
4 - eggs (large)
BANANA CREAM FILLING
8 ounce(s) cream cheese
2 cup(s) milk (2% or whole)
1 box(es) banana cream pudding/pie mix (3.4 oz)
1 - banana (sliced and tossed in lemon juice)
2 teaspoon(s) real lemon juice
TOPPING
1 - cool whip (carton)
3/4 cup(s) honey roasted peanuts (chopped)
1/2 cup(s) smucker's caramel ice cream topping

Steps:

Preheat oven to 400. Lightly grease/flour 13x9 pan. Slice bananas and toss in lemon juice. Set aside.
In medium sauce pan, boil water/butter. Add flour mixing well. Add eggs, one at a time. I use a fork and whisp rapidly until smooth. Spread mixture into pan and bake for 30 minutes. Poke bottom with wooden spoon and let cool.
Using a hand mixer, cream 1/2 cup of milk with softened cream cheese. Add pudding/pie mix and the remaining 1 1/2 cups of milk and blend until well mixed and creamy. Fold in bananas.
Spreadh cool whip on top of pudding mixture. Drizzle caramel topping over top and sprinkle with nuts.
Refrigerate at least an hour before serving.
Variations: Chocolate syrup in lieu of caramel. Cashews or toasted pecans in lieu of honey roasted peanuts.

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