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1
Heat oven to 425F.
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2
Trace 15x12-inch heart on piece of parchment paper; place on baking sheet.
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3
Bring 1 cup water, butter and granulated sugar to boil in medium saucepan.
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4
Add flour; cook and stir 3 min.
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5
or until mixture forms ball.
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6
Spoon into large bowl.
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7
Beat in eggs, 1 at a time, with mixer until well blended.
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8
Spoon into freezer-weight plastic bag; cut 1 corner from bottom of bag.
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9
Squeeze dough into 16 (1-1/2-inch) mounds, with sides touching and following heart pattern on paper.
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10
Bake 20 min.
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11
Reduce oven temperature to 350 degrees F. Bake 25 min.
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12
or until golden brown.
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13
Turn oven off; open door slightly.
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14
Let cream puffs stand in oven 15 min.
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15
Remove from oven; cool completely.
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16
Meanwhile, bring remaining water to boil.
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17
Add to gelatin mix in medium bowl; stir 2 min.
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18
until completely dissolved.
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19
Add chocolate; stir until melted.
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20
Stir in milk.
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21
Refrigerate 15 min.
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22
or until thickened but not set.
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23
Gently stir in COOL WHIP.
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24
(If gelatin mixture is not thick enough to mound, refrigerate until desired consistency.)
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25
Cut cream puff heart horizontally in half using serrated knife.
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26
Gently remove top; remove and discard soft dough from center.
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27
Fill bottom with gelatin mixture; replace top.
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28
Sprinkle with powdered sugar.
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29
Top with strawberries.
