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1
Heat oven to 425F.
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2
Bring 1 cup water, butter and 1 tsp.
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3
granulated sugar to boil in medium saucepan.
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4
Add flour; cook and stir on medium heat 3 min.
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5
or until mixture forms ball.
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6
Transfer to large bowl.
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7
Add eggs, 1 at a time, beating with mixer after each until blended.
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8
Spoon into freezer-weight resealable plastic bag; cut 1 corner off bottom of bag.
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9
Use to squeeze dough into 17 (1-1/2-inch) mounds on baking sheet.
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10
Bake 45 min., reducing oven temperature to 350 degrees F after 20 min.
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11
Turn oven off; open door slightly.
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12
Let cream puffs stand in oven 15 min.
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13
Remove from oven; cool completely.
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14
Meanwhile, bring remaining granulated sugar and water to boil in medium saucepan; cook 8 min., stirring constantly.
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15
Remove from heat.
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16
Add dry jelly powders; stir 2 min.
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17
until completely dissolved.
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18
Add evaporated milk, lemon zest and juice; mix well.
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19
Refrigerate 45 min.
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20
or until slightly thickened, stirring occasionally.
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21
Gently stir in Cool Whip.
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22
Cut cream puffs horizontally in half with serrated knife.
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23
Gently remove tops; remove and discard soft dough from centres.
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24
Spoon Cool Whip mixture into bottom halves of cream puffs; replace tops.
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25
Arrange 15 cream puffs on platter to resemble Christmas tree shape.
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26
Add remaining cream puffs at bottom for the trunk.
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27
Sprinkle tree with powdered sugar.
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28
Garnish with raspberries and mint.
