I stole this recipe for Strawberry Bliss from tasteofhome.com who stole it from Candace Richter from Stevens Point, Wisconsin. This recipe starts with a cream puff base. First water and butter are boiled in a saucepan, then flour is stirred until a dough ball forms. Next eggs are stirred into the dough. The dough is spread into a baking pan and baked until puffed. Then cream cheese is beaten with sugar and strawberry jam before adding milk, vanilla pudding mix and whipped cream. Next the mixture is spread on top of the cooled base and refrigerated. Sliced strawberries are placed on top before serving. As delicious as this recipe is, it does use a lot of dishes.

The ingredients for this recipe are: 1 cup water, ½ cup butter, 1 cup AP flour, 4 large eggs, 1 package (8 oz) cream cheese, ½ cup sugar, 5 tbsp seedless strawberry jam, 3 cups cold whole milk, 1 package (5.1 oz) instant vanilla pudding mix, ½ cup heavy whipping cream and 3 cups quartered fresh strawberries

Preheat oven to 400 F. In a large saucepan, bring water and butter to a rolling boil.

Then add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball.

Remove from heat; let stand 5 minutes. Next add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Spread into a greased 15x10x1 inch baking pan. Bake 20-25 minutes or until puffed and golden brown (surface will be uneven). Cool completely in pan on a wire rack.

In a small bowl, beat cream until stiff peaks form, set aside.

Then in a large bowl, beat cream cheese, sugar and jam until smooth.

Beat in milk and pudding milk until smooth.

Then fold whipped cream into pudding mixture.

Spread over crust. Refrigerate at least 1 hour.

Before serving, top with strawberries.

Slice and enjoy!

If you liked this recipe for Strawberry Bliss then you can also try Strawberry Shortcake Lush, No Bake Strawberry Jello Lasagna, Strawberry Lemon Cheesecake Bars or Homemade Toaster Strudels.

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Strawberry Bliss

This recipe starts with a cream puff base. First water and butter are boiled in a saucepan, then flour is stirred until a dough ball forms. Next eggs are stirred into the dough. The dough is spread into a baking pan and baked until puffed. Then cream cheese is beaten with sugar and strawberry jam before adding milk, vanilla pudding mix and whipped cream. Next the mixture is spread on top of the cooled base and refrigerated. Sliced strawberries are placed on top before serving.

Course Dessert

Prep Time 30 minutes

Cook Time 20 minutes

Refrigerating Time 1 hour

Servings 12 people

Ingredients

• 1 cup water
• ½ cup butter cubed
• 1 cup AP flour
• 4 large eggs room temperature
• 1 package (8 oz) cream cheese, softened
• ½ cup sugar
• 5 tbsp seedless strawberry jam
• 3 cups cold whole milk
• 1 package (5.1 oz) instant vanilla pudding mix
• ½ cup heavy whipping cream
• 3 cups quartered fresh strawberries

Instructions

1. Preheat oven to 400 F. In a large saucepan, bring water and butter to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes.
2. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
3. Spread into a greased 15x10x1 inch baking pan. Bake 20-25 minutes or until puffed and golden brown (surface will be uneven). Cool completely in pan on a wire rack.
4. In a large bowl, beat cream cheese, sugar and jam until smooth. Beat in milk and pudding milk until smooth.
5. In a small bowl, beat cream until stiff peaks form; fold in pudding mixture. Spread over crust. Refrigerate at least 1 hour.
6. Before serving, top with strawberries.