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Cherry Cream Puff Ring


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  • 1 cup water
  • 1/2 cup butter or margarine
  • 1 cup all-purpose flour
  • 4 eggs
  • 2 cups milk
  • 1 1/2 cup dairy sour cream
  • 2 pkg. (3 3/4) vanilla instant pudding and pie filling
  • 1/2 t. almond extract
  • 1 can (21 oz) cherry pie filling


Servings 10


Step 1

Heat oven to 400 degrees. Heat water and butter to boiling in 1 quart saucepan; stir in flour. Stir vigorously until mixture forms a ball, about 1 minute. Remove from heat. Add eggs; beat until smooth. Drop dough by tablespoons onto greased baking sheet; smooth with spatula. Bake until puffed and golden, 50 to 60 minutes,
Cool ring.

Cut off top with sharp knife; pull out any soft dough. Beat milk, sour cream, pudding and pie filling (dry) and extract in small mixer bowl on low speed until blended, about 1 minute. Fill Cream puff ring with pudding mixture. Replace top; then spoon cherry pie filling over the ring. Refrigerate until serving time.

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