Sometimes the same old desserts just don’t cut it anymore. If you’re in a dessert rut, try this French Vanilla Cream Puff recipe.

Now that Spring has officially arrived, we’ve been enjoying some tasty treats to help us cool down once we come inside from the hot Texas heat. Most times an ice cream bar or Root Beer float works, but earlier this week, I tried something a bit different.

A light and fluffy French Vanilla Cream Puff.

The light, airy texture of the puff pastry compliments the light, fluffy texture of the COOL WHIP Whipped Topping quite nicely and leaves you with a tasty dessert that looks as good as it tastes. My littlest guy, who happens to be the pickiest, kept asking for more. I finally had to hide them and tell him there wasn’t anymore (I know, shame shame on me).

Cool Whip is such a versatile ingredient and can be used so many ways. Sometimes I use it for a topping on one of my flavored coffees, sometimes I make a lovely chocolate ganache, sometimes I use it in a yummy dip and quite frankly, sometimes I eat it right out of the tub.

Doesn’t that just make your mouth water? Seriously such an easy and delicious treat to make for your family. But don’t take my word for it, here’s the recipe.

So far, this is one of my favorite dessert recipes. Next time I’m thinking about trying a different flavor pudding mix and adding a bit more color. Even adding a dollop of Cool Whip on top with a few sliced strawberries, yum, that would be delicious.

French Vanilla Cream Puff Recipe

French Vanilla Cream Puffs

Yield: 9

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

A light, fluffy treat that your taste buds will enjoy.

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Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 cup milk (I used 2%)
• 1 pkg. (3.4 oz) JELL-O French Vanilla Flavor Instant Pudding & Pie Filling
• 1/2 cup COOL WHIP Whipped Topping, thawed
• 1 (1 oz) square Semi-Sweet Baking Chocolate
• 1 teaspoon assorted Sprinkles, for topping

Instructions

1. Preheat oven to 400 degrees. Unfold puff pastry sheet onto parchment paper or wax paper and roll out to 10-inch square. Using a 3-inch round cookie cutter or the rim of a similar sized glass, cut into 9 circles. Place circles on ungreased baking sheet and bake for about 15 minutes or until they begin to turn a nice golden brown; cool completely.
2. While the puff pastry is cooking away in the oven, pour milk into large bowl. Add dry pudding powder and mix with wire whisk until mixture is well blended. Gently fold in COOL WHIP whipped topping. Make sure your whipped topping is thawed because if not, it will be impossible to blend. Cover whipped topping and pudding mixture and refrigerate for about 15 minutes while the puff pastry is finishing up in the oven. It's okay if it's in there longer than 15 minutes but not less. You want the texture to be slightly firm.
3. Cut puff pastry circles horizontally in half (like you would do a biscuit). Using a tablespoon, spoon pudding mixture evenly into bottom halves of pastry puffs and cover with tops. In a small, microwave safe bowl, melt the semi-sweet chocolate on high heat for 30 seconds. Stir until melted. If 30 seconds doesn't completely melt the chocolate (chocolate may not look melted but once you begin to stir, you will notice that it is indeed starting to melt), continue cooking and stirring in 15 second increments. Drizzle with melted chocolate and sprinkles. Serve immediately or cover and refrigerate until ready to serve.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 131Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 108mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 3g

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