Hot Fudge Cream Puffs

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
YIELD: 6 puffs
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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).
Advertisement