Fluffy Cream Delight (Print Version)
# Ingredients:
→ Crust Layers
01 -
4 eggs
02 -
Pinch of salt
03 -
1 cup all-purpose flour
04 -
1/2 cup unsalted butter
05 -
1 cup water
→ Creamy Filling
06 -
4 cups milk
07 -
3 packages (3.4 ounces) instant vanilla pudding
08 -
2 packages (8 ounces) cream cheese, softened
09 -
12 ounces whipped topping (like Cool Whip)
# Instructions:
01 -
Turn the oven on and set it at 350°F. Coat a 9x13 pan with a good layer of non-stick spray, so it doesn’t stick.
02 -
Boil water in a medium pot. Toss in the butter and let it melt as it returns to a bubble. Take it off the burner, pour in flour and salt, and mix it up fast until it becomes a ball.
03 -
Move your dough to the stand mixer. Pop in an egg, mix it in, and repeat for all the eggs. Once done, crank the mixer on high for about 4–5 minutes until the dough looks shiny.
04 -
Use your fingers to press the dough into the greased pan evenly (spray your fingers if dough is sticky). Slide the pan into the oven for 20–25 minutes. Watch for the edges puffing up! Cool completely after baking.
05 -
Mix milk with the pudding mix in a big bowl and let it sit for a bit to thicken up. In your mixer, whip the cream cheese until it’s super smooth, then stir in the pudding and beat again until creamy.
06 -
Spread out the cream cheese pudding evenly over the cool crust. Smooth the whipped topping across the top. Pop it in the fridge for a few hours (overnight is better) before slicing it up.
# Notes:
01 -
It’s normal for the crust to look odd while baking, but it sets just right.
02 -
Letting it chill overnight makes it taste and feel better.
03 -
A garnish of fresh fruit or chocolate shavings adds a nice touch.