Allow mixture to cool for about 5 minutes.
Adding only one egg at a time, beat each egg into the flour mixture with a wooden spoon. The mixture will separate with the addition of each egg but then come back together, forming a smooth paste-like batter.
Spread batter into the bottom of the prepared baking dish.
Bake for 25 minutes or until the edges have poofed up the sides of the baking dish and the batter is golden brown. Some of the batter on the bottom of the dish may puff up also, which is fine.
Cool completely.
Use the wire whisk attachment on a hand or standing mixer to beat together softened cream cheese, pudding, milk, and heavy cream. A wire whisk will help to break down the cream cheese, but it is important that the cream cheese is quite soft before mixing.
Spread the pudding mixture to fill the cooled pastry. Spread the whipped topping evenly over the pudding filling.
Serve with hot fudge sauce drizzled over the top.
Notes
Make sure you are using instant pudding and not regular pudding that requires cooking on the stovetop for this recipe.
The mixture will separate with the addition of each egg but then come back together to form a smooth paste-like batter.
A wire whisk will help to break down the cream cheese, but it is important that the cream cheese is quite soft and at room temperature before mixing. A few lumps won’t matter to the end result.
Nutrition
Calories: 285kcal | Carbohydrates: 24g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 271mg | Potassium: 117mg | Fiber: 1g | Sugar: 16g | Vitamin A: 645IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
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