Hot Fudge Cream Puffs - cooking recipe

Ingredients

1 stick pie crust mix
2/3 c. boiling water
2 eggs
1/2 c. hot fudge sauce
1 (21 oz.) can cherry pie filling
1 (4 oz.) carton frozen whipped dessert topping, thawed
finely chopped pecans

Preparation

In a medium saucepan, crumble pie crust.
Mix into boiling water; cook and stir vigorously until pastry forms a ball and leaves the side of pan.
Remove from heat.
Cool for 10 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth.
For each cream puff, spoon about 1/4 cup of the mixture onto a greased baking sheet.
Bake in a 400\u00b0 oven for 30 to 35 minutes or until puffs are dry and golden brown. Remove from baking sheet; cool on wire racks.
Cut off tops; remove excess webbing.