Hot Fudge Cream Puffs

• 1 stick pie crust mix
• 2/3 cup boiling water
• 2 eggs
• 1/2 cup hot fudge
• 1 (21 ounce) can cherry pie filling
• 1 (4 ounce) carton frozen whipped topping
• 1/4 cup pecans (finely chopped)

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. Remove from heat; cool for 10 min.; add eggs, one at a time, beating with a wooden spoon after each addition till smooth.
3. For each cream puff, spoon about 1/4 cup of mixture onto a greased baking sheet.
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. In a small saucepan, heat fudge sauce over low heat, stirring frequently.
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. The bad news if interested:.
8. (441 cal.,22 g.fat, 71 mg.cholesterol, 5 g.protein, 57g. carbs, 2 g. dietary fiber, 269 mg.sodium).

boiling water, eggs, hot fudge, cherry pie filling, frozen whipped topping, pecans

Taken from www.food.com/recipe/hot-fudge-cream-puffs-321347 (may not work)