Easy Cream Puff Tower

By carol gorman

Our Easy Cream Puff Tower is a showstopper, but nobody has to know that you took a shortcut. Just follow our simple steps to a fancy and festive dessert that's fit for a crowd.

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Ingredients

• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1-1/2 cups cold milk
• 70 glazed donut holes (1-1/2 inch)
• 4 oz. (2/3 of 170-g pkg.) Baker's White Chocolate
• 1 Tbsp. oil
• 30 candy-coated chocolate covered peanuts

Details

Servings 35
Preparation time 45mins
Adapted from kraftcanada.com

Preparation

Step 1

Beat pudding mix and milk with whisk 2 min.; spoon into pastry bag fitted with medium writing tip. Press excess air from bag. Refrigerate bag 1 hour.

Insert tip of pastry bag into each donut hole, then squeeze small amount of pudding into hole.

Melt chocolate as directed on package; stir in oil.

Cover side of 12-inch-tall foam cone with foil. Spread bottom of cone with 1 tsp. melted chocolate; stand on plate, pressing cone gently onto plate to secure.

Insert toothpicks, 3/4 inch apart, in horizontal rows around cone, starting about 1/2 inch from bottom of cone and leaving about 1/2 inch of each toothpick extending beyond surface of cone. Lightly press 1 donut hole, filling side up, onto end of each toothpick, placing roundest side of donut hole away from cone.

Drizzle remaining chocolate over dessert. Insert peanuts into spaces between donuts as shown in photo.