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Hot Fudge Cream Puffs

1 stick pie crust mix
23 cup boiling water
2 eggs
12 cup hot fudge
1 (21 ounce) can cherry pie filling
1 (4 ounce) carton frozen whipped topping
14 cup pecans (finely chopped)


In a medium saucepan, crumble piecrust mix into boiling water; cook and stir vigorously till pastry forms a ball and leaves the side of the pan. Remove from heat; cool for 10 min. ; add eggs, one at a time, beating with a wooden spoon after each addition till smooth. For each cream puff, spoon about 1/4 cup of mixture onto a greased baking sheet. Bake in a 400F oven for 30 to 35 min, or until puffs are dry and golden brown. Remove from baking sheet; cool on wire racks. Cut off tops. In a small saucepan, heat fudge sauce over low heat, stirring frequently. To serve, spoon pie filling into each cream puff; top with whipped topping. Cover with tops of cream puffs, drizzle fudge over each cream puff and sprinkle with pecans. The bad news if interested:. (441 cal.,22 g.fat, 71 mg.cholesterol, 5 g.protein, 57g. carbs, 2 g. dietary fiber, 269 mg.sodium).

Source: www.food.com