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“This is definately not for the calorie counter. I have not tried this, but am posting it here for safe keeping and I hope to try it soon.Sounds pretty easy and looks like it would make a nice presentation for company. Not really sure about prep time, I guessed 40 min. Then another 30-35 min. to bake.”
READY IN:
1hr 10mins
SERVES:
6
YIELD:
6 puffs
UNITS:
US

Ingredients Nutrition

Directions

  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).

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