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Cream Puff Pie

Cream Puff Pie

1 Hr(s) 20 Min(s)
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1 serving
Original recipe yields 1 serving
Shell:
1 cup water
1/2 cup oleo (1 stick)
1 cup flour
4 eggs
Filling:
4 cups milk
1 pkg (8 oz.) cream cheese, softened
3 small pkg. French vanilla instant pudding
1 tub Cool Whip
Chocolate shavings, melted
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Let's Make It
1
Shell: Preheat oven to 400 degrees F. Boil water and oleo together. Take off stove and add flour; mix well. Add eggs 1 at a time.
2
Bake in a 9x13 pan shell. Will be done when it browns slightly (it will be puffed up while it cooks). When cooled, push down shell to add filling.
3
Filling: Beat milk, cream cheese and instant pudding. When thickened put this on top of the cooled shell to within 1/2 inch of shell edges. Top with Cool Whip. Dribble melted chocolate on Cool Whip. Refrigerate.
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