Hot Fudge Cream Puffs - cooking recipe

Ingredients

1 stick pie crust mix
2/3 cup boiling water
2 eggs
1/2 cup hot fudge
1 (21 ounce) can cherry pie filling
1 (4 ounce) carton frozen whipped topping
1/4 cup pecans (finely chopped)

Preparation

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).