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1
Preheat oven to 400.
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2
On large greased and floured baking sheet, draw circle, using the bottom of 9-inch pie plate as guide.
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3
To make cream puffs, in medium saucepan, bring water, margarine and sugar to a boil.
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4
Blend in flour, stirring rapidly until mixture leaves sides of pan and forms a ball.
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5
Remove from heat.
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6
Beat in eggs, one at a time, until well mixed.
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7
Stir in vanilla.
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8
Drop 1/4 cup mixture on circle on baking sheet; repeat with remaining batter, placing puffs side-by-side to form ring.
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9
Bake 35-40 minutes or until puffed and golden.
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10
Turn off oven; let stand in oven 10 minutes.
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11
Remove ring from baking sheet; cool on wire rack in draft-free place.
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12
For filling, in medium bowl, combine instant pudding, milk and heavy cream.
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13
Beat at medium speed of electric mixer for 4 minutes; beat at high speed for an additional 1 minute.
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14
Chill 1 hour.
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15
Carefully cut cooked cream puff ring horizontally in half; set top aside.
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16
Mix bananas into prepared pudding, spoon into bottom of ring; top strawberries.
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17
Replace top; sprinkle with confectioner's sugar.
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18
If desired, fill center of ring with fruit pieces.
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19
Chill until ready to serve.
