Hot Fudge Cream Puffs

1. 1

   In a medium saucepan, crumble piecrust mix into boiling water; cook and stir vigorously till pastry forms a ball and leaves the side of the pan.

2. 2

   Remove from heat; cool for 10 min.; add eggs, one at a time, beating with a wooden spoon after each addition till smooth.

3. 3

   For each cream puff, spoon about 1/4 cup of mixture onto a greased baking sheet.

4. 4

   Bake in a 400F oven for 30 to 35 min, or until puffs are dry and golden brown. Remove from baking sheet; cool on wire racks. Cut off tops.

5. 5

   In a small saucepan, heat fudge sauce over low heat, stirring frequently.

6. 6

   To serve, spoon pie filling into each cream puff; top with whipped topping. Cover with tops of cream puffs, drizzle fudge over each cream puff and sprinkle with pecans.

7. 7

   The bad news if interested:.

8. 8

   (441 cal.,22 g.fat, 71 mg.cholesterol, 5 g.protein, 57g. carbs, 2 g. dietary fiber, 269 mg.sodium).

* Per serving · 4 servings · Values may vary.