Recipe courtesy of Hungry Girl
Show: Hungry Girl
Episode: Just Desserts
Caramel Swirl Cream Puffs
25 min
10 min
12 servings

Nutrition Info

25 min
10 min
12 servings

Nutrition Info


  • 1 tube refrigerated seamless dough sheet or reduced-fat crescent rolls dough (recommended brand: Pillsbury)
  • 2 1/2 cups fat-free whipped topping, thawed from frozen
  • 3 tablespoons sugar-free fat-free vanilla instant pudding mix (recommended brand: Jell-O)
  • 1 (60-calorie) sugar-free chocolate pudding snack
  • 1/4 cup and 2 tablespoons fat-free or light caramel dip, room temperature
  • Raspberries, optional


Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with nonstick spray (butter flavored, if available) and set it aside.

Roll dough out into a 12-inch by 9-inch rectangle. If using crescent rolls dough, pinch it to seal the perforated seams. Using a knife or pizza cutter, cut the dough into 12 squares.

Place each square of dough into a muffin cup, and press it into the bottom and up along the sides of the cup to form a little dough cup.

Bake in the oven for about 12 minutes, until golden brown. Remove and let it cool.

Put whipped topping in a large bowl. Add instant pudding mix. Stir until it's blended, thickened, and uniform.

Add chocolate pudding in dollops, and then gently swirl into the whipped topping mixture, creating a swirled effect. Do not mix until uniform.

Remove dough cups from the muffin pan and evenly distribute pudding mixture among them.

Drizzle each with 1/2 tablespoon of caramel dip and use the end of a spoon or fork to swirl it into the creamy mixture. Serve with berries, if you like. Enjoy!

Cook's Note

Roll dough out on a lightly floured surface to prevent sticking.


Cooking Tips 3 Videos

Step-by-step photos

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