This heavenly cream puff cloud dessert has been a family favorite for a long time.
My sweet father-in-law used to request it every year for his birthday, and Hubby loves it too!
So when we had my Dad and Mom II over yesterday to celebrate Dad’s birthday, I made this special dessert that I made the first time we celebrated Dad’s birthday together (again) six years ago when we reunited.
Dad loves coconut cream just like Hubby does and Pap did, so this is something I love making for my special guys.
Dad ate his first piece, and then asked for a second “little” slice. He sure knows the way to my heart!
And if you are not a coconut cream fan, this cream puff cloud DELIGHT is wonderful in a French Vanilla or Chocolate version too!
It is light, simple, and amazingly delightful!
Years ago, when my boys were young and I was a stay-at-home mom, I sold Pampered Chef kitchen tools as a little side job that got me out a bit, helped me make some extra money for the family, and provided Hubby and I with some amazing FREE trips that I earned for achieving sales bonus levels! This was one of the recipes I made at cooking shows I did in people’s homes, and it was ALWAYS a huge hit.
I hope you will add this recipe to your collection of “special occasion desserts.” It is so wonderful to have recipes that are easy, but delicious and impressive.
Happy Birthday Dad! It was so wonderful to celebrate with you. I love you!
Cream Puff Cloud
- Cream Puff Shell
- 1 cup water
- 1 stick (1/2 cup) butter
- 1 cup flour
- 4 eggs
- 1 small package Instant Coconut Cream Pie Filling (or French Vanilla or Chocolate or your Fave!)
- 1 1/2 cups Milk (any kind you prefer from Skim to Half and Half)
- 1 12 oz. Cool Whip
- Toasted Coconut – for Coconut Cream Pie Filling
- Fresh Strawberries and/or shaved chocolate for French Vanilla Pie Filling
- Shaved Chocolate for Chocolate Pie Filling
Preheat oven to 400 degrees F.
For Puff Pastry Shell: Microwave or boil water and butter. Once boiling, remove from heat and add flour. Stir until batter comes away from sides of bowl/pan. Add eggs, one at a time, beating with whisk until batter looses shine.
Spray a Deep Dish Baker or 10 inch quiche pan with Pam cooking spray. Spread batter on bottom of pan and slightly up sides. Bake for 20-30 minutes. Shell will puff up and then shrink back when cooled.
For filling, combine pudding and milk in large bowl, and chill to set. Fold in 3/4 of the Cool Whip. For coconut cream version, I also add 1/2 cup toasted coconut. For chocolate, I add a 1/2 cup chocolate chips or chocolate chunks.
When shell is cooled, pour filling into shell. Garnish with remaining cool whip and any additional garnishes you prefer. Chill until serving.
Cheers & Hugs,