|EVERY FEW MINUTES|
|CREAM PUFF PIE|
1/2 stick butter
1/2 c. water
1/2 c. flour
1 (3.4 oz.) instant vanilla pudding
1 (4 oz.) cream cheese
1 1/4 c. milk
Mix on high (mixer) until smooth. Put in crust and top with Cool whip. Keep refrigerated.
Bring to full boil 1/2 stick butter and 1/2 cup water. Remove from heat. Add 1/2 cup flour. Stir well and let sit for 10 minutes.
Add 2 eggs, one at a time, beating well after each addition.
Put in greased 8 or 9 inch pie pan. Spread out to cover bottom and 1/2 way up sides of pan. Bake 350 degrees for 30 minutes. Let completely cool.
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