Title: Cherry cream puff ring
 Categories: New, Text, Import
      Yield: 1 Servings
 
      1 c  Water
    1/2 c  Butter
      1 c  Flour
      4    Eggs
      1 c  Milk
    3/4 c  Sour cream
      1 pk Vanilla instant pudding
    1/4 ts Almond extract
      1 cn Cherry pie filling
 
  Heat oven to 400 deg. Heat water & butter to boiling in 1 quart sauce
  pan. Stir in flour. Stir vigorously until mixture forms a ball (about
  1 minute). Remove from heat. Add eggs, beat until smooth (or place
  dough in small mixture bowl, add eggs & beat on low speed 2 minutes).
  
  Drop dough by tablespoonfuls onto greased baking sheet to form an
  8-inch ring. Smooth with spatula. Bake until puffed & golden 5-6-
  minutes. Cool ring.
  
  Cut off top with sharp knife, pull out any soft dough. Beat milk, sour
  cream pudding mix (dry) and extract in small bowl on low sped until
  blended about 1 minute. Fill cream puff ring with filling and add 1/2
  cup of the cherries. Put lid on top. Spoon remaining cherry filling
  on top. Refrigerate until ready to serve
  
  Makes 10-12 serving
  
  NOTES : To form ring place an 8" round layer pan on baking sheet and
  trace around it. Drop dough inside circle (Parchment paper can be
  used on top of baking sheet