Easy Cream Puff Cake

plate with cream puff cake


  • Total Time: 40 mins
  • Prep Time:  20 mins
  • Cook Time: 20 mins
  • Yield: 6-8 servings



  • 1 Sheet Frozen Puff Pastry
  • 2 pkgs French Vanilla Instant Pudding
  • 8 oz Cream Cheese - at room temperature
  • 3 cups milk
  • 8 oz Whipped Topping, defrosted
  • ¼ cup chocolate syrup


      1. Soften the puff pastry at room temperature for 15 – 20 minutes.
      2. Roll out to fit a 13 x 9 inch baker.
      3. Poke holes all over with a fork . Bake at 450 degrees for 15 minutes until lightly browned.
      4. Remove from the oven and cool completely.  Set aside.
      5. In a medium size bowl beat the cream cheese until smooth and creamy.
      6. Whisk the pudding mixes and the milk until smooth.
      7. Add the cream cheese and beat on medium speed until thickened.
      8. Pour mixture over the baked crust,
      9. Cover with the whipped topping and drizzle with the chocolate.
      10. Chill in the fridge for an hour before serving.

          💜 Tara's Tips

          Using the frozen puff pastry for the crust makes this luscious dessert a snap.  It looks – and tastes – like you worked all day.