Makes a 13 x17” pan
To Make The Crust:
Ingredients:
2 Cups Water
2 Sticks Butter
2 Cups Flour
8 Eggs, room temperature
Directions:
Preheat the oven to 350 degrees.
Grease bottom and sides of a 13x17” jelly roll pan.
Bring the water and butter to a rapid boil in a medium saucepan.
Add flour to the boiling water and beat with a fork. Mixture will mound like dough.
Turn the dough into a mixing bowl and add the eggs, one at a time and beat well after each one.
Spread dough out in the jelly pan, working it throughout the base and up the sides to form a crust.
Bake for 25 to 30 minutes, or until lightly browned. Press down if it mounds in the middle.
Cool.
To Make The Filling:
Ingredients:
4 8-oz. Packages Cream Cheese, at room temperature
1 Cup Confectioners’ Sugar
6 Cups Heavy Whipping Cream
½ Cup Granulated Sugar
6 Cups Whole Milk
2 5.9-oz. Packages Instant Chocolate Pudding Mix
2 5.9-oz. Packages Instant Vanilla Pudding Mix
¼ Cup Chocolate Syrup
Directions:
Beat together the cream cheese and confectioners’ sugar in a large bowl with an electric mixer until smooth and creamy.
Set aside.
Whip the heavy whipping cream until it thickens, then sprinkle in the granulated sugar and whip until stiff peaks form.
Gently stir in two cups of the whipped cream into the cream cheese mixture.
Spread the cream cheese and whipped cream mixture over the cooled crust in an even layer.
Pour the milk into a large bowl, and beat in the chocolate and vanilla pudding mixes with an electric mixer until mixture is smooth and thickened, about two minutes.
Spread pudding mixture of the cream cheese layer in the pan.
Spread the remaining four cups of whipped cream over the top of the pudding layer.
Drizzle chocolate syrup over the top of the whipping cream in a random pattern.
Drag a knife or toothpick through the drizzled chocolate to create an attractive design.
Refrigerate for at least one hour before serving.
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