Best Cream Puff Squares Recipes

CREAM PUFF SQUARES

Steps:

• Preheat oven to 400.
• For Crust: Heat water and butter over medium heat until butter in melted and mixture comes to a boil.
• Stir in the flour all at once. Reduce heat to low and stir mixture vigorously about one minute or until mixture leaves sides of pand and forms a ball.
• Remove from heat and let stand 5 minutes.
• Add eggs, one at a time, beating after each addition until mixture is smooth,.
• Spread mixture evenly over bottom of 9x13 pan. Bake 20 minutes. Surface will puff unevenly. Prick 10-12 times to release steam; continue baking 5 minutes or until crust is golden brown. Cool completely.
• For filing: Pour milk into bowl. Add pudding mixes; whisk 2 minutes until thickened. Fold in 2 cups of whipped topping. Spread mixture evenly over cooled crust. Refridgerate 1 hour.
• For topping: Place chocolate and 1 cup cool whip in microwave on high for 30 seconds. Stir until smooth. Drizzle over cold squares.
• Refridgerate until ready to serve.

CREAM PUFF SQUARES

Steps:

• 1. Heat oven to 400F For crust heat water and butter in small saucepan heat until boiling, stiring rapidly ntil mixture leaves side of pan and makes a ball. Add eggs one at a time beating rapidly with spoon until mixture is smooth. Spread evenly on bottom of 7"x11"x2" baking dish. Bake 20 minutes, crust will bubble or puff. Poke holes all over and bake 5 more minutes. Remove from oven and let cool completely. (will look strange, but it is supposed to).
• 2. For filling pour milk and pudding mixes in bowl and wisk until thickened. Fold in all except 2 tablespoons of whipped topping. Pour over crust. Refrigerate 1 hour.
• 3. For topping place emaing whipped topping and chocolate for 30 seconds, stir until smooth and pour into zip top bag, snip small tip fron one corner of bag and drizzle over top for garnish.Refrigerate until ready to serve. Yiels: 15 servings.