Hot Fudge Cream Puffs

Submitted by cooking-BAG

"This is definately not for the calorie counter. I have not tried this, but am posting it here for safe keeping and I hope to try it soon.Sounds pretty easy and looks like it would make a nice presentation for company. Not really sure about prep time, I guessed 40 min. Then another 30-35 min. to bake."

 

• Ready In: 1hr 10mins
• Ingredients: 7
• Yields: 6 puffs
• Serves: 6

ingredients

• 1 stick pie crust mix
• 157.80 ml boiling water
• 2 eggs
• 118.29 ml hot fudge
• 595.33 g can cherry pie filling
• 113.39 g carton frozen whipped topping
• 59.14 ml pecans (finely chopped)

directions

1. 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.
2. Remove from heat; cool for 10 min.; add eggs, one at a time, beating with a wooden spoon after each addition till smooth.
3. For each cream puff, spoon about 1/4 cup of mixture onto a greased baking sheet.
4. 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.
5. In a small saucepan, heat fudge sauce over low heat, stirring frequently.
6. 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.
7. The bad news if interested:.
8. (441 cal.,22 g.fat, 71 mg.cholesterol, 5 g.protein, 57g. carbs, 2 g. dietary fiber, 269 mg.sodium).