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Cherry Cream Puffs: Submitted by: Connie Pedersen | Date Added: 13 Sep 2011
Listed in: Sweets

1 stick pie crust mix
23 cup boiling water
2 eggs
21 ounces cherry pie filling
1 pint whipped topping
½ cup coconut flakes

Cooking Instructions

1) In a medium saucepan, crumble pie crust mix into boiling water, cook and stir vigorously till pastry forms ball and leaves sides of pan. Cook 1 minute over low heat, stirring constantly.

2) Add eggs, one at a time, beat with electric mixer at low spped for 1 minute after addition.

3) Drop about 3 tablespoons mixture onto greased baking sheet for each cream puff.

4) Bake at 425°F for 15 minutes; reduce temperature to 350°F and continue baking 20 to 25 minutes, till cream puffs are dry and golden brown. Remove from baking sheet and cool.

5) Cut off tops, remove excess webbing. Set aside ½ cup of the cherry filling for topping. Fold dessert topping and coconut into remaining pie filling, fill cream puffs, using about ½ cup pie filling mixture for each. Cover with tops of cream puffs and spoon the reserved ½ cup pie filling over tops.

Connie Pedersen

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