Recipe - Cherry Cream Puff Ring

1 cup Water
One half cup Butter
1 cup Flour
4 Eggs
1 cup Milk
Three fourths cup Sour cream
1 pack Vanilla instant pudding
One fourth teaspoon Almond extract
1 cn Cherry pie filling

Heat oven to 400 deg. Heat water & butter to boiling in 1 quart sauce pan.
Stir in flour. Stir vigorously until mixture forms a ball (about 1 minute).
Remove from heat. Add eggs, beat until smooth (or place dough in small
mixture bowl, add eggs & beat on low speed 2 minutes).

Drop dough by tablespoonfuls onto greased baking sheet to form an 8inch
ring. Smooth with spatula. Bake until puffed & golden 56 minutes. Cool
ring.

Cut off top with sharp knife, pull out any soft dough. Beat milk, sour
cream pudding mix (dry) and extract in small bowl on low sped until blended
about 1 minute. Fill cream puff ring with filling and add One half cup of the
cherries. Put lid on top. Spoon remaining cherry filling on top.
Refrigerate until ready to serve

Makes 1012 serving

NOTES : To form ring place an 8" round layer pan on baking sheet and trace
around it. Drop dough inside circle (Parchment paper can be used on top of
baking sheet
Recipe by: Trisha Sapinsky

Posted to MCRecipe Digest V1 #937 by LMeyers325@aol.com on Nov 30, 1997