This cream puff dessert delivers all the irresistible flavors of classic cream puffs in an easy-to-make 13×9-inch pan. With its light, airy choux pastry crust, rich chocolate cream filling, and fluffy whipped topping finished with chocolate, caramel, and almonds, it looks impressive yet comes together with simple steps.
Why You’ll Love This Recipe
It transforms traditional cream puffs into a simple layered dessert.
The choux pastry crust bakes up golden, airy, and beautifully textured.
The creamy chocolate filling is rich yet smooth and perfectly balanced.
It’s ideal for potlucks, gatherings, and family celebrations.
You can prepare it ahead of time and chill until serving.
The combination of chocolate, caramel, and almonds creates a bakery-style finish with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs, room temperature
For the topping:
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds
Directions
Preheat your oven to 400°F (200°C). Grease a 13×9-inch baking dish and set aside.
In a large saucepan over medium heat, bring the water and butter to a full rolling boil.
Add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
Remove the pan from heat and let the dough rest for 5 minutes.
Add the eggs one at a time, beating well after each addition. Continue beating until the mixture becomes smooth and glossy.
Spread the dough evenly into the prepared baking dish.
Bake for 30 to 35 minutes, or until the crust is puffed and golden brown.
Remove from the oven and allow the crust to cool completely on a wire rack.
In a large mixing bowl, beat the softened cream cheese until smooth. Add the milk and instant chocolate pudding mixes. Beat until thick and creamy.
Spread the chocolate filling evenly over the cooled crust. Refrigerate for 20 minutes to set slightly.
Spread the thawed whipped topping evenly over the chocolate layer.
Just before serving, drizzle the chocolate and caramel toppings over the whipped layer and sprinkle with chopped almonds.
Refrigerate until ready to serve.
Servings and timing
Servings: 12 pieces
Prep time: 20 minutes
Bake time: 30–35 minutes
Chilling time: at least 20 minutes
Total time: approximately 1 hour 15 minutes
Variations
Change the pudding flavor by using vanilla, butterscotch, caramel, or banana instant pudding mix.
Add a layer of sliced bananas or strawberries between the chocolate filling and whipped topping.
Use chocolate whipped topping for an extra chocolate-rich finish.
Swap almonds for chopped pecans or toasted coconut for a different texture.
Create a mocha version by adding 1 teaspoon instant coffee granules dissolved in 1 tablespoon warm water to the filling.
Storage/Reheating
Store any leftovers covered tightly in the refrigerator for up to 3 to 4 days. Because of the cream cheese and milk-based filling, refrigeration is essential.
For best texture, keep the dessert chilled until serving. The crust will gradually soften as it sits.
To freeze, place the dessert in the freezer until firm, then wrap tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Add the chocolate and caramel drizzles just before serving for the freshest presentation.
This dessert is best enjoyed cold and does not require reheating.
FAQs
Why didn’t my crust puff up properly?
The water and butter must reach a full rolling boil before adding the flour. Proper heat creates the steam needed for the pastry to puff.
Can I make this dessert ahead of time?
Yes, it can be made a day in advance and kept refrigerated until serving.
Why is my crust hollow or uneven?
Choux pastry naturally forms air pockets as it bakes. This is normal and helps hold the creamy filling.
Can I use homemade whipped cream instead of frozen whipped topping?
Yes, you can substitute with 3 cups of freshly whipped sweetened cream stabilized with a little powdered sugar.
Can I use whole milk instead of 2% milk?
Yes, whole milk will make the filling slightly richer but works perfectly.
How do I know when the crust is done baking?
The crust should be golden brown, puffed, and firm to the touch.
Can I make this gluten-free?
You can try using a measure-for-measure gluten-free flour blend, though results may vary slightly in texture.
What if my filling seems too thin?
Make sure you are using instant pudding mix and cold milk. Beat until fully thickened before spreading.
Can I leave off the nuts?
Yes, the almonds are optional and can be omitted or replaced with another topping.
Does this taste like traditional cream puffs?
Yes, the base is classic choux pastry, giving it the same light texture and flavor, just in a simplified layered format.
Conclusion
This cream puff dessert combines elegance and ease in one beautiful pan. The airy pastry crust, rich chocolate filling, and luscious toppings create a dessert that feels bakery-worthy without complicated steps. Whether for a potluck, holiday gathering, or family treat, this recipe delivers impressive results every time.
This easy cream puff dessert transforms classic choux pastry into a simple layered 13×9-inch treat. Featuring a light, airy crust topped with rich chocolate cream filling, fluffy whipped topping, and finished with chocolate, caramel, and almonds, it’s an impressive yet effortless crowd-pleaser.
