Dessert

Cream Puffs w/Instant pudding and cool whip is for Dessert.

Cream Puffs w/Instant pudding and cool whip takes 15 minutes to prepare.

Cream Puffs w/Instant pudding and cool whip takes 75 minutes to cook.

Cream Puffs w/Instant pudding and cool whip makes 8 servings.

The ingredients for Cream Puffs w/Instant pudding and cool whip are:

Cream Puff Shells:
1/2 cup butter
1 cup boiling water
1/4 tsp salt
1 cup flour
4 large eggs

Cream puff Filling
1 box sugar free instant pudding
2 cups reduced fat milk
1 tsp vanilla extract
1 cup light cool whip

Here is how you make Cream Puffs w/Instant pudding and cool whip:

Heat oven to 450 degrees.Make cream puff shells by melting 1/2 butter in 1 cup boiling water. Add flour and salt all together at once, and whisk over heat until it comes together into a ball. Remove from the heat. Then add eggs one at a time, incorporating well after each egg. (I like a hand mixer for this). When totally incorporated, place in heaping spoonfuls onto a greased pan, allowing for lots of space for them to "grow". Make 8 puffs. Bake at 450 degrees for 15 minutes, then reduce heat to 325. Allow to cook additional 20 to 25 minutes. Remove from oven, and TURN OFF THE OVEN.Slice off tops of puffs. Place all cut edges facing up, and return to oven which is still hot, and let set 20 minutes to dry more. Then remove and let cool on rack.Make pudding with milk and vanilla. When set, add 1 cup of cool whip. Place spoonfuls into the cooled shells and top with lids. Drizzle chocolate syrup on top. Refrigerate until serving time.Serving Size: Makes 8 cream puffsNumber of Servings: 8Recipe submitted by SparkPeople user SISSYFEB48.

The nutritional information for Cream Puffs w/Instant pudding and cool whip is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 266.8

• Total Fat: 14.0 g
• Cholesterol: 36.0 mg
• Sodium: 389.0 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 0.5 g
• Protein: 6.0 g