Todd and I have some cool friends and I’m always excited when I can introduce you to one of them. Our friend, Deborah Raney, is an amazing author. Her newest book, Face of the Earth, released recently and I know you’ll love it because all of her books are fantastic. Visit her at www.deborahraney.com. Deb is also an awesome cook and she was kind enough to share this family favorite recipe for cream puff fluff. Yum! Where’s a spoon?
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¼ pound butter
1 cup hot water
1 cup flour
In a large sauce pan, bring the butter and hot water to a boil. Remove from the heat and stir in the cup of flour. Cool the mixture for five minutes and beat in the four eggs.
Mix well and spread over the bottom and up the sides of a greased 9×13 pan. (Batter will be thick and elastic.)
Bake at 400 degrees for 25-30 minutes until browned and puffy.
1 8-ounce package of softened cream cheese
1 large box vanilla instant pudding and pie filling
2 cups milk
1 cup half-and-half
8 oz. whipped topping
Chocolate syrup (Deb used Hershey’s Chocolate Syrup)
Using an electric mixer, blend the cream cheese, vanilla pudding, milk, and half-and-half. Beat for 2-3 minutes. Spread the filling on the cooled crust. (You may need to flatten “puffs” of the crust to make room for filling.) Top with whipped topping.
Refrigerate, and drizzle with Hershey’s Chocolate Syrup just before serving.