Sundae Bubble Crown

Sundae Bubble Crown
Heat oven to 400F
1 cup water
1/2 cup butter
1 cup flour
4 eggs
1 pkg. Betty Crocker chocolate fudge frosting mix
2 tbsp. light corn syrup
3 tbsp. butter or margarine
2/3 cup milk
2 quarts any flavor ice cream
16 servings
Heat water and 1/2 cup butter to rolling boil.
Stir in flour.
Stir vigorously over low heat about 1 minute or until mixture forms a ball.
Remove from heat.
Beat in eggs, all at one time; continue beating until smooth.
Drop dough by rounded teaspoonfuls onto ungreased baking sheet.
Bake 25 to 30 minutes.
In top of double boiler, combine frosting mix (dry), corn syrup and 3 tbsp. butter.
Slowly stir in milk.
Heat over boiling water 5 minutes, stirring occasionally.
Cool to room temperature.
To assemble crown, soften ice cream.
In 10" tube pan with removable bottom, placce a layer of cream puffs.
Spread with 1 qt. of the ice cream.
Repeat layers of puffs, ice cream and puff.
Drizzle 1/2 cup sauce over top.
Freeze 8 hours or until firm.
Remove from freezer 15 minutes before serving.
Loosen around edge with spatula and push bottom up and out of pan.
With 2 broad spatulas, lift crown from bottom of pan to serving plate.
Serve with remaining sauce.