When I was a little girl, my grandma used to make the most divine cream puffs during the holidays. The smell of butter and vanilla would fill the house, and we’d all gather around the kitchen, sneaking little tastes while she wasn’t looking. This Easy Cream Puff Dessert brings back all those warm memories but with a simple twist — no piping bags, no stress, just all the deliciousness in a fuss-free dish.
Perfect for potlucks, family dinners, or when you’re simply craving something sweet and comforting, this cream puff dessert is a crowd-pleaser every single time. Light, creamy, and topped with a drizzle of chocolate syrup, it’s a quick take on a classic that you’ll come back to again and again.
Why You’ll Love Easy Cream Puff Dessert
- Quick and easy to make: No special tools or techniques required.
- Perfect for gatherings: Makes a big batch for sharing.
- Kid-friendly: Creamy, sweet, and topped with chocolate — what’s not to love?
- Make-ahead friendly: Great for prepping the night before.
- No bake filling: The stovetop work is minimal.
Ingredients You’ll Need
- 1 cup water
(Helps create the light choux pastry base) - ½ cup butter
(Unsalted preferred for better control of flavor) - 1 cup all-purpose flour
(Sift for best texture) - 4 eggs
(Add one at a time for smooth batter) - 8 oz cream cheese, softened
(Full-fat gives the richest taste) - 4 cups milk, divided
(Use cold milk for best pudding consistency) - 3 (3.4 oz) packages Instant French Vanilla Pudding
(JELL-O brand works great) - 8 oz whipped topping, defrosted (like Cool Whip)
(Gives that dreamy, fluffy finish) - Chocolate syrup, as needed (for drizzle)
(Optional but adds a lovely final touch)
Step-by-Step Instructions
- Preheat oven to 400°F (200°C).
Grease a 9x13-inch baking dish. - Make the cream puff base: In a saucepan, bring water and butter to a boil. Add flour all at once and stir vigorously until mixture forms a ball. Let cool slightly.
- Add eggs: Add eggs one at a time, beating well after each addition until smooth. Spread dough into prepared pan.
- Bake: Bake for 25-30 minutes or until puffed and golden. Cool completely.
- Prepare the filling: In a large bowl, beat softened cream cheese with 1 cup milk until smooth.
- Add pudding: Add remaining milk and pudding mixes. Beat until thickened, about 2-3 minutes.
- Assemble: Spread pudding mixture over the cooled crust. Top with whipped topping.
- Drizzle with chocolate syrup.
- Chill: Refrigerate for at least 2 hours before serving.
Serving and Storage Tips
Serve this Easy Cream Puff Dessert chilled, straight from the fridge. It pairs wonderfully with a cup of coffee or tea and makes a perfect ending to a heavier meal.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing is not recommended as the texture may change.
- For best results, assemble the dessert the day before serving.
Helpful Notes
- Don’t overbake the crust — it should be golden, not dark brown.
- You can swap vanilla pudding for chocolate if preferred.
- For a dairy-free version, use plant-based milk, dairy-free pudding, and coconut whipped topping.
- Add a sprinkle of chopped nuts or fresh berries for an extra flourish.
- Cream cheese should be very soft to avoid lumps in the filling.
Frequently Asked Questions
- Can I freeze this dessert?
It’s not ideal for freezing, as the pudding and whipped topping may separate when thawed. The texture just won’t be the same, and the crust may get soggy. - What if I don’t have French vanilla pudding?
Regular vanilla or white chocolate pudding works well too. You can even try butterscotch or banana for a fun twist. - Can I make it the day before?
Absolutely! In fact, letting it chill overnight gives the layers time to meld together, resulting in an even better taste and texture. - Is it okay to use homemade whipped cream?
Yes! Just make sure to stabilize it with a little powdered sugar or gelatin if you plan to store the dessert for more than a day. - Can I make this gluten-free?
Yes, just swap the all-purpose flour for a good 1:1 gluten-free flour blend. Check that your pudding mix is gluten-free too. - What kind of chocolate syrup should I use?
Any store-bought chocolate syrup works, but you can also make your own with cocoa powder, sugar, and water if you want a richer flavor. - Can I use a different pan size?
A 9x13-inch pan is ideal, but you can use two smaller pans or a deep dish — just keep an eye on the baking time for the crust.
Final Thoughts
This Easy Cream Puff Dessert is a dreamy, creamy treat that brings all the flavor of classic cream puffs without the fuss. Whether you're making it for a birthday, a holiday dinner, or just a cozy weekend indulgence, it's sure to impress. It's one of those recipes that's as enjoyable to make as it is to eat — especially when shared with loved ones.
I hope this dessert becomes a favorite in your home just like it has in mine. Don’t forget to leave a comment if you try it — I’d love to hear how it turned out! Share the recipe with friends and tag me on social media so I can see your delicious creations. Happy baking!
Easy Cream Puff Dessert
Ingredients
Pastry Base:
- 1 cup water
- ½ cup butter
- 1 cup all-purpose flour
- 4 eggs
Filling:
- 8 oz cream cheese softened
- 4 cups cold milk divided
- 3 3.4 oz packages Instant French Vanilla Pudding
Topping:
- 8 oz whipped topping like Cool Whip, thawed
- Chocolate syrup for drizzle (optional)
Instructions
- Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish.
- In a saucepan, bring water and butter to a boil. Stir in flour quickly until mixture forms a smooth ball. Let cool for 5–10 minutes.
- Beat in eggs one at a time until fully incorporated. Spread mixture into the prepared dish.
- Bake for 25–30 minutes or until puffed and golden. Let cool completely.
- In a mixing bowl, beat softened cream cheese with 1 cup milk until smooth.
- Add remaining 3 cups of milk and instant pudding mixes. Beat until thick, about 2–3 minutes.
- Spread pudding mixture over the cooled crust.
- Top with whipped topping and drizzle with chocolate syrup.
- Chill for at least 2 hours before serving.
Notes
- Swap vanilla pudding for chocolate or butterscotch if desired.
- Gluten-free flour can be used for the base.
- Homemade whipped cream can be used in place of Cool Whip (stabilized preferred).
- Add chopped nuts or fresh berries as garnish for extra flair.
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