“My easy-to-make puff pastry crust is topped with a soft-set pudding layer that has a hint of strawberry flavour. It needs to chill for at least an hour, so it’s your new go-to for a make-ahead brunch!” —Candace Richter, Stevens Point, Wisconsin
Preheat oven to 400°. 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.
Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Spread into a greased 15x10x1-in. 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 large bowl, beat cream cheese, sugar and jam until smooth. Beat in milk and pudding mix until smooth. In a small bowl, beat cream until stiff peaks form; fold into pudding mixture. Spread over crust. Refrigerate at least 1 hour.