This is the second time I've made this dessert. We love banana cream pie and I thought this would be a nice change - but almost the same. The recipe doesn't call for banana's but I added a layer on top of the cream puff crust. It turned out really well.
Cream Puff Dessert
1 cup water
1/2 cup butter
1/4 tsp. salt
1 cup all-purpose flour
1 package (8 oz) cream cheese, softened
2 1/2 cups cold milk
2 packages (3.4 oz each) instant vanilla pudding mix
1 carton (8 ozs) frozen shipped topping, thawed.
In a saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Continue beating until smooth and shiny. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition.
Pour into a greased 15 in x 10 in x 1 in baking pan. (I used a 9 x 13). Bake at 400F for 28-30 minutes or until puffed and golden brown. Cool on a wire rack. (when you take it out of the oven - it might be taller than the pan - but it will shrink)
For filling, in a large mixing bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Store in the refrigerator.