Ingredients
Scale
For the Crust
- 1 cup water
- 1/2 cup butter, melted
- 1 cup all purpose flour
- 4 large eggs
For the Filling
- 8 oz cream cheese (softened)
- 2 boxes vanilla instant pudding
- 2 C heavy whipping cream
- 1 C Italian Sweet Cream Creamer
Toppings
- 8 oz tub cool whip
- chocolate syrup
Instructions
- Preheat the oven to 400 degrees. Lightly grease a 9 X 13 baking dish and set the Cool Whip out to thaw.
- Whisk the pudding mix with the heavy cream in a mixing bowl for 2 to 3 minutes, and place in the refrigerator to set.
- In a large bowl, combine the melted butter, water, and flour.
- Add one egg at a time and mix well before adding the next. When all eggs have been added, blend well and then spread the dough mixture into the 9 X 13 dish, covering the bottom and sides evenly.
- Bake for 25 to 30 minutes, or until crust is golden brown. Make sure not to bake the crust too long. Remove from oven and let cool completely. Crust will have puffed up in places, but don’t push them down, it will settle as it cools and when the filling is added.
- While the crust is baking, place the cream cheese in the mixing bowl of a stand mixer.
- Slowly add the thickened pudding to the mixing bowl and mix it with the cream cheese, until smooth and creamy. Place the filling mix in the refrigerator to chill.
- When the crust has cooled completely, pour the filling on top of crust.
- Add the Cool Whip on top of the filling, and drizzle with the chocolate syrup. Place the dessert back in the refrigerator to chill before serving.
Notes
During the baking, the crust will have puffed up in places – that’s ok! Don’t push them down, it will settle as it cools and when the filling is added.