Strawberry Creampuff Cake
STRAWBERRY CREAMPUFF CAKE
Preheat oven 400˚
1/2 c. butter
1 c. water
1 c. unbleached flour
1 8 oz. pkg. cream cheese, softened
4 c. milk
3 3 oz. pkgs. Instant Vanilla pudding
1 pt. whipped cream
1/2 c. crushed nuts
11⁄2 c. fresh strawberries, cleaned and sliced
Melt butter in water.
Add flour and cook, stirring constantly until it forms a ball.
Turn into a bowl and beat in eggs – one at a time,
beating well between each addition.
Spread flat on a 9 x 13” greased pan.
Bake 400˚ for 35 to 40 minutes. Cool!
Beat cream cheese, add milk – beat until smooth.
Add instant pudding, 1 pkg. at a time.
Fold in strawberries – blend and spread over cooled shell.
Top with whipped cream. Sprinkle ground nuts on top.
Drizzle with crushed strawberries.
Chill 1 1/2 hours before serving.
Recipe by Manya “Dybicz” Lewandowski