1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
4 eggs
1 cup milk
3/4 cup sour cream
1 package vanilla instant pudding
1/4 teaspoon almond extract
21 ounces cherry pie filling
Servings: 10
1. Heat oven to 400 degrees.
2. Heat water and butter to boiling in one-quart saucepan; 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 mixer bowl, add eggs and beat on low speed 2 minutes).
3. Drop dough by tablespoonfuls onto greased baking sheet to form 8-inch ring. Smooth with spatula. (To form ring, place an 8-inch round layer pan on baking sheet and trace around it.)
4. Bake until puffed and golden, 50-60 minutes. Cool ring.
5. Cut off top with sharp knife; pull out any soft dough.
6. Beat milk, sour cream, dry pudding mix and extract in small mixer bowl on low speed until blended, about 1 minute.
7. Fill cream puff ring with pudding mixture; spoon 1/2 cup of the cherry pie filling onto pudding mixture. Replace top of cream puff ring and spoon remaining cherry filling on top. Refrigerate until serving time.
1/2 cup butter or margarine
1 cup all-purpose flour
4 eggs
1 cup milk
3/4 cup sour cream
1 package vanilla instant pudding
1/4 teaspoon almond extract
21 ounces cherry pie filling
Servings: 10
1. Heat oven to 400 degrees.
2. Heat water and butter to boiling in one-quart saucepan; 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 mixer bowl, add eggs and beat on low speed 2 minutes).
3. Drop dough by tablespoonfuls onto greased baking sheet to form 8-inch ring. Smooth with spatula. (To form ring, place an 8-inch round layer pan on baking sheet and trace around it.)
4. Bake until puffed and golden, 50-60 minutes. Cool ring.
5. Cut off top with sharp knife; pull out any soft dough.
6. Beat milk, sour cream, dry pudding mix and extract in small mixer bowl on low speed until blended, about 1 minute.
7. Fill cream puff ring with pudding mixture; spoon 1/2 cup of the cherry pie filling onto pudding mixture. Replace top of cream puff ring and spoon remaining cherry filling on top. Refrigerate until serving time.
