If you're looking for an impressive dessert that doesn't take an entire afternoon to assemble, I have just the thing. Cream ...

Here’s how to make it. It tastes just like a cream puff. This crust is made with the same batter as the classic French pâte à choux and is layered with creamy vanilla pudding, whipped topping, and a ...

or until the shells are medium brown and the custard is bubbling and browned in spots. Gently shake the pan(s): the custard (which will puff up) should be wobbly, but not liquid.