Pots de Creme

12 ounces, weight Semi-Sweet Chocolate Chips
4 whole Eggs, Room Temperature
2 teaspoons Vanilla Extract (or Cognac, Grand Marnier, Etc.)
1 pinch Salt
8 ounces, fluid Strong Hot Coffee

First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.

When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.

While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.

Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.

Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.

Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.

Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!

source: The Pioneer Woman

Sam's Orange Cream Cake

Orange Cream Cake

1 box white cake mix
1 (3 oz.) box orange Jello
orange juice
1 tea. orange extract

Make the white cake mix using the directions on the back of the box, substituting orange juice for the water. Add the Jello and orange extract. Bake according to the cake mix package directions. Let cool and then frost.

Cream/Orange Cream Frosting

1 cup butter, softened
8 oz, cream cheese, softened
2 tea, vanilla extract
2-5 cups of confectioner's sugar

1 Tab. orange zest
1 tea. orange extract


Cream together butter and cream cheese. Add vanilla extract. Add confectioner's sugar, 1 cup at a time until you get the desired consistency.
Frost the bottom layer of the cake and put the top layer on, to create a filling layer in between.

Add to the rest of the frosting the orange zest and orange extract. Add additional sugar, if necessary.
Frost the outside of the cake with this frosting.

Orange Italian Cream Cake

1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
Fresh Orange Curd (recipe below)
3 cups Pecan-Cream Cheese Frosting
1/2 cup sweetened flaked coconut, lightly toasted (optional)
Glazed Pecan Halves (optional)

Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla; beat until blended.
Combine flour and soda; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 cup flaked coconut.
Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.

Fresh Orange Curd
Yield: Makes about 3 cups

1 cup sugar
1/4 cup cornstarch
2 cups fresh orange juice (about 4 pounds navel oranges)
3 large eggs, lightly beaten
1/4 cup butter
1 tablespoon grated orange rind

Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly.
Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill 8 hours.
Spread 3/4 cup chilled Fresh Orange Curd between layers; spread remaining Fresh Orange Curd on top of cake. (The Fresh Orange Curd layer on top of cake will be very thick.) If desired, loosely cover cake, and chill 8 hours. (Cake may be frosted with Pecan-Cream Cheese Frosting immediately after adding the Fresh Orange Curd, but the cake layers will not be as steady. Chilling the cake with the curd between the layers helps keep the layers in place and makes it much easier to spread the frosting.) Spread 3 cups Pecan-Cream Cheese Frosting on sides of cake, reserving remaining frosting for another use. Sprinkle 1/2 cup toasted coconut over top of cake, if desired. Arrange Glazed Pecan Halves around top edge of cake, if desired. Store in refrigerator until ready to serve. Arrange Boxwood Garland around bottom edge of cake before serving, if desired.


Pecan-Cream Cheese Frosting
Yield: Makes about 4 cups

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1 tablespoon vanilla extract
1 (16-ounce) package powdered sugar
1 cup chopped pecans, toasted

Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in pecans.

source: Sugar and Spice by Celeste

Chocolate Pie

1 Pie Crust, Baked And Cooled
1 1/2 cup Sugar
1/4 cup Cornstarch
1/4 tea. Salt
3 cups Whole Milk
4 whole Egg Yolks
6-1/2 ounces Bittersweet Chocolate, Chopped Finely
2 tea. Vanilla Extract
2 Tab. Butter
Whipped Cream

Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together. Pour in milk and egg yolks, and whisk together.
Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; make sure you watch it!) The second it starts to bubble and thicken like pudding, remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.
Cut into slices and serve with whipped cream!

source: Pioneer Woman

Sam's Hot Fudge Sundae Ice Cream Cake

made for Sam's 17th birthday

1 pkg dark fudge cake mix or your favorite recipe
1/2 gal brick vanilla ice cream
1-2 jars hot fudge sauce
maraschino cherries

whipped cream

chopped pecans or other nut topping

Prepare, bake and cool cake following package directions for basic recipe.
Remove cake from pan, when cool. Split cake in half horizontally. Place bottom layer on your serving platter. Cut ice cream into even slices and place evenly over bottom of cake layer. Use all of the ice cream. Place top cake layer over ice cream. Cover and freeze.
Fifteen minutes before you want to serve, take the cake out of the freezer to make it easier to slice. Heat hot fudge sauce slightly so that it will come out of the jar, but not enough so that it runs off the cake. Pour hot fudge sauce over cake.Top with whipped cream, cherries and nuts.

Heath-Ritz Bars

source: Monster Mama

1 pkg Heath Chocolate English Toffee bits
2 sleeves of Ritz crackers
1 can sweet condensed milk
chopped pecans
canned chocolate frosting

Spray a 9x13" pan baking pan with cooking spray and set aside.
Crush 2 sleeves of Ritz crackers into fine crumbs, either with food processor or throw them into a gallon ziploc bag and crush them with a rolling pin.
In a large bowl mix crackers, toffee bits and can of sweetened condensed milk - stir to blend. 

I actually just poured the toffee bits and the condensed milk into the gallon bag and squished it around until it was all mixed. Using my fingers I pressed the mix into the prepared pan, just push it along until it's even. Bake in a 350º oven for 15-20 minutes until it gets golden, don't let it brown though. Now the hard part......wait....wait for a couple of hours until it cools down completely or it will fall apart when you try to cut it.I used a cup of canned frosting and melted it in microwave. Pour over top and sprinkle it with chopped pecans. Let frosting set up - about another hour. Now eat it!

source: Monster Mama

Strawberries and Cream Squares

source: Betty Crocker

• Crust

• 1 pouch sugar cookie mix or your favorite recipe for sugar cookies, just the dry ingredients
• 1/2 cup butter or margarine, softened
• 1egg
• 1 cup white vanilla baking chips (6 oz)

• Filling

• 1cup white vanilla baking chips (6 oz)
• 1package (8 oz) cream cheese, softened
• 
  

• Topping

• 4cups sliced fresh strawberries
• 1/2cup sugar
• 2 tablespoons cornstarch
• 1/3cup water
• 10-12 drops red food color, optional
• 
  Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter, chips and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
• 
  In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
• 
  In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.
Source: Betty Crocker

Chess Squares

Cake Base

1 box yellow cake mix

1 stick butter, melted

1 egg

Melt the butter in a large bowl in the microwave for 45 seconds. Add the cake mix and the egg and beat with a mixer until well blended. It will be a soft dough. Pat it into the bottom of a 9x13 pan.

Filling

3 eggs

8-oz package cream cheese, softened

1t lemon extract or 1-2T lemon juice

1 lb box confectioners sugar

Beat the eggs with the cream cheese until blended. Mix in the lemon, then the sugar. Beat until smooth and pour over the crust. Bake @350 for 35-40 minutes.

12 servings

Source: Rita's Recipes

Mocha Fudge Bundt Cake with Mocha Fudge Glaze

• 1 package chocolate cake mix (regular or gluten-free)
• 1 3.8 oz. package of instant chocolate pudding
• 3/4 cup vegetable oil
• 3/4 cup coffee
• 4 eggs
• 1 teaspoon vanilla
• 12 ounce package of chocolate chips
• 
  
• Preheat oven to 350 degrees and grease and flour a bundt cake pan.
• In a large bowl, combine cake mix, pudding mix, eggs, oil, coffee, and vanilla. Beat for 5 minutes at medium speed.
• Stir in chocolate chips by hand.
• Pour into greased and floured* Bundt pan. Bake at 350 degrees for 45 – 50 minutes or until an inserted toothpick comes out clean .
• Cool in Bundt pan for 5 minutes, then invert onto a serving dish.
• 
  
• Mocha Fudge Glaze:
• 2 tablespoons butter (or df margarine), softened
• 2 tablespoons cocoa
• 2 tablespoons coffee
• 1/2 teaspoon vanilla
• 2 1/2 cups powdered sugar
• 
  
• Once the cake has cooled, mix glaze ingredients in a medium bowl. Beat on high for 2 minutes.
• Spoon glaze over cake and let sit until it firms up.

Note:

* Use gluten free flour when dusting the pan if making the gluten free version.

Source: Premeditated Leftovers

Honeyed Pear Beehives

4 small pears

1 sheet of ready made puff pastry dough, thawed

4 cups water

2 cups sugar

1 cup honey

1/2 lemon

1 vanilla bean, seeded with hull reserved

3 sticks of cinnamon

6-8 whole cloves

Peel pears and core from the bottom.  Cut the bottom of the pears strait across, so they will stand upright.  Set aside.  In a medium saucepan, combine the 4 cups water, 2 cups sugar and 1 cup honey.  Bring to a simmer over medium-high heat.  When the sugar has melted, add the pears, vanilla seeds and hull, 1/2 lemon, cinnamon and cloves.  Simmer pears until they are fork tender.  This can take 20-40 minutes, depending on the ripeness of your pears.  

Preheat oven to 400 degrees.

When the pears are soft, remove them from the pot and allow them to cool slightly.  Discard solid pieces from saucepan and reserve 1 1/2 cups of the poaching liquid.  While pears are cooling, cut the puff pastry into 1/2" strips.  One sheet of puff pastry will cover 4 small pears.  Large pears will need a second sheet.

Wrap cooled pears with puff pastry starting at the bottom and working upwards.  When you come to the end of a pastry strip, brush it lightly with water and press to adhere to the next pastry strip.  Continue wrapping until you reach the top of the pear.  Tuck the end of the last pastry piece behind the previous dough spiral.  Place wrapped pears on a parchment lined jelly roll pan and bake for 15-20 minutes, or until puff pastry is golden brown. 

Meanwhile, simmer the reserved poaching liquid over medium heat until thick and syrupy.  Plate pears and top with syrup.

Source: Sprinkle Bakes

Easy First Day of Spring Cake

Bake or buy an already made angel food cake. Cut into two or three layers and spread middle layer(s) with lemon curd. Spread whipped cream over the lemon curd and frost the top of the cake with whipped cream. Top with assorted berries and other fruit as desired. Fresh edible flowers could also be used.
Simple variation of the cake at Home is Where the Boat Is.

Coca-Cola Cake

This cake tastes a little like Coca-cola, a little like chocolate and a little like caramel. It is indescribable, delicious and a southern favorite. What more can I say? You have to try it.

For the Cake...
2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
1 cup butter
1/4 cup unsweetened cocoa powder
1 cup Coca-cola
1/2 cup buttermilk
2 eggs
1 tsp vanilla extract

For the Glaze...
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup coca cola
4 cups of confectioners sugar
1 cup chopped pecans


Preheat oven to 350, and grease a 9×13 pan. Mix together flour, sugar, salt, baking powder and cinnamon and set aside. Mix in a saucepan butter, cocoa powder, Coca-cola and buttermilk, and heat over medium high heat, stirring well, until it boils. Once it boils, take off heat and add that to the flour mix and whisk until combined. Then add the eggs and vanilla extract. Once mixed, put in the prepared pan and bake it for about 30 minutes. Don’t over-bake it...it comes out very moist looking.
When cake is nearly done(about 20 minutes into the baking), make the glaze by mixing in saucepan butter, cocoa powder and Coca cola and heating on medium-high heat until boiling. Once it boils, remove and slowly stir in the confectioners sugar until nice and smooth. Then add in the chopped pecans, and give it a stir.

Once cake is done and out of oven (toothpick should come out clean), pour this warm glaze right over the top of the hot cake! Let it cool and set for a few minutes, and then enjoy warm or cold. (For the leftovers, if there are any, feel free to microwave for a few seconds to warm it up… as it is so good warm.)

Source: May Flaum

Sweet and Salty Cookies

1 1/2 cups of all purpose flour
1/2 tsp. of salt
1/4 tsp. of baking soda
1/2 cup of butter at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar
1 egg (beaten)
1 tsp vanilla extract
3/4 cup milk chocolate chips
1/2 cup peanut butter chips
3/4 cup broken up chocolate covered pretzel pieces
(optional) Preztel Salt or Sea Salt

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztel pieces. Cover and refrigerate for an hour.

Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt, if desired. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.
Adapted from recipe at Sugar Cooking.

Buche de Noel/Yule Log

2 cups heavy cream
1/2 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 egg yolks
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 egg whites
1/4 cup white sugar
optional: chocolate frosting or confectioners' sugar for dusting

Preheat oven to 375 degrees F. Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.

Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.

Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Frost with chocolate frosting and/or dust with confectioners' sugar before serving.

Source: Allrecipes

Santa Cookies

Remember the snowmen cookies?

I used the other half of the package of Nutter Butters to make Santa cookies.

Nutter Butter Cookies

White melting chocolate disks

Red sprinkle or red melting chocolate disks
White Chocolate chips
Mini chocolate chips
Mini M & M's
Coconut flakes

Dip each end of your Nutter Butter into the melted white chocolate. While the white chocolate is still "wet", sprinkle some coconut flakes on the bottom part for Santa's beard. If you are using red sprinkles for the hat, use them now. If you are using the red melting chocolate, let the white chocolate cool and harden while you melt your red chocolate disks.  Then quickly dip part of the top in the red melted chocolate, leaving part of the white showing. Press a white chocolate chip on the side to make the pom-pom on the end of Santa's hat. Using a bit of melted chocolate, add two mini chocolate chips for eyes and a red mini M & M for a nose.
Source: Come Together Kids

Indian Corn Cookies

Use your favorite sugar cookie dough or use Pillsbury's ready-bake roll and using a knife, cut out corncob shapes about 4 inches long. Bake according to directions.

 Frost the cooled cookies. Next, either use Fruit Roll-ups that pull apart or use kitchen shears to cut husks from the fruit leather to fit the sides of each cookie. Press the husks in place atop the frosting, with the tips down a bit. Now fill in the middle with candy kernels gently pressed into place.

Source: Family Fun

Maple and Cheddar Apple Pie

 

Pastry for a Double-Crust Pie

1/2 cup sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

5 cups thinly sliced peeled apples (such as Jonathan or Macintosh) (5 medium)

1 1/2 cups shredded white cheddar cheese (6 ounces)

1/4 cup maple syrup

1 tablespoon whipping cream

2 tablespoons maple syrup

1/4 cup toasted chopped pecans (optional)

Preheat oven to 375 degrees F. Prepare pastry for a double-crust pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie pan or plate. Ease pastry into pie pan without stretching it; set aside.
For filling, in a large bowl, stir together sugar, flour, cinnamon, and salt. Add apples; toss gently to coat. Add cheese and the 1/4 cup maple syrup; toss gently to combine. Transfer filling to pastry-lined pie pan. Drizzle with cream.
Trim pastry even with edge of pie pan. Roll the remaining dough into a 12-inch circle. Cut slits in pastry to allow steam to escape. Place pastry circle on filling; trim pastry to 1/2 inch beyond edge of pie pan. Fold top pastry edge under bottom pastry. Crimp edge as desired. Cover edge of pie with foil to prevent overbrowning.
Bake in the preheated oven for 40 minutes. Remove foil. Bake about 20 minutes more or until apples are tender and pastry is golden brown. Transfer to a wire rack. Brush with the 2 tablespoons maple syrup. If desired, sprinkle with pecans. Cool for 1 hour. Serve slightly warm. Makes 8 servings.
Source: Better Homes and Gardens

Bourbon Pumpkin Cheesecake

For crust

3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 ounce), finely chopped
1/4 cup packed light brown sugar1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

For filling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream from a pint (you will be using the rest for the topping)
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8 ounce) packages cream cheese, at room temperature

For topping
the rest of a pint of heavy cream
1/3 cup powdered sugar
1 teaspoon lemon juice
1 tablespoon bourbon liqueur or bourbon (optional)

Make crust: Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.
Make filling and bake cheesecake: Put oven rack in middle position and Preheat oven to 350°F. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
Make topping: Beat ingredients together with a mixer with the whisk attachment until firm, then spread on top of cheesecake and serve.
Baked cheesecake can be chilled, covered, up to 2 days.
Source: Adapted from the recipe at Smitten Kitchen.

Rice Krispie Treats Pumpkin Patch

3 cups of crispy rice cereal
1/2 package of large marshmallows
1.5 tbsp of butter
orange and green paste food coloring
whole almonds
baking spray
wax paper
white icing

Put the marshmallows and butter in a large microwave-safe bowl. Microwave on high for 2 minutes. Stir and microwave for an additional minute. Remove the mixture from microwave and add some orange paste food coloring. Add the crispy rice cereal and stir well. Spray your hands with baking spray and roll the mixture into balls and place them on wax paper.

After the pumpkin balls have set for a little bit, press a whole almond in the top to make a stem. If you would like to make leaves or the green for the pumpkin patch, color some white icing with green food coloring and pipe around and on the pumpkins.

(Adapted by the recipe at Mama Jenn.)

Cream Puff Cake

recipe adapted from the one at Lil' Luna

For crust...
1 stick margarine
1 cup water
1 cup flour
4 eggs

For Filling...
1 large box vanilla pudding
3 cups milk
1 - 8 oz. pkg. cream cheese, softened

For whipped cream topping...
1 – pint carton whipping cream
1/3 cup powdered sugar
1/2 tea. lemon juice
1 tea. vanilla extract

For Chocolate sauce...
2 cups powdered sugar
1 – 12 oz. can evaporated milk
½ c. butter
¾ c. semi-sweet chocolate chips

1. Make Crust...
Boil together the margarine and water. Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into 9x13 greased pan. Bake at 400 for 30 minutes. Cool completely.

2. Make Filling...
Make pudding according to package directions. Mix in cream cheese. Beat until lumps disappear.
Pour into cream puff crust.

3. Make Whipped Cream Topping...
Pour whipping cream in the large bowl of a mixer. Beat on high speed and as it is mixing, you can slowly add in powdered sugar, lemon juice and vanilla. Continue whipping cream until it becomes thick. Spread whipped cream on top of pudding.

4. Make Chocolate Sauce...
Bring to powdered sugar, evaporated milk, butter and chocolate chips to a boil and cook 8 minutes, stirring constantly. Cool. Drizzle chocolate sauce on top.

5. Now You Are Done!
Refrigerate. This keeps well for days.