Nonstick Cooking Spray
\n1\/2 cup water
\n2 T. margarine
\n1\/2 cup all purpose flour
\n2 eggs
\n1 4-serving size pkgs Jello SF Chocolate Pudding mix
\n1\/8 T. Peppermint Extract
\n1 cup sliced strawberries<\/p>\n
Spray a baking sheet with nonstick cooking spray; set aside. In a saucepan combine the water and margarine. Bring to boiling. Add the flour all at once, stirring vigorously. Cook and stir until MIXTURE FORMS A BALL THAT DOESN’T SEPARATE.. Remove from heat. Cool for 5 minutes. Add eggs one at a time beating after each addition until it is shiny and smooth. Drop dough in 8 mounds about 3 inches apart on the prepared baking sheet. Bake in 400 degree oven for 30 minutes or until golden brown. Cool completely on a wire rack. Split puffs; remove any soft dough from inside. For the filling, prepare pudding mix according to package directions. Stir in the peppermint extract. Cover surface with plastic wrap. Chill for 2 to 24 hours. Spoon about 1\/4 cup of the filling into the bottom half of each cream puff. Top with strawberries. Replace tops. Total<\/p>\n
Yield: 8
\nCalories: 125<\/p>\n","protected":false},"excerpt":{"rendered":"
Nonstick Cooking Spray 1\/2 cup water 2 T. margarine 1\/2 cup all purpose flour 2 eggs 1 4-serving size pkgs Jello SF Chocolate Pudding mix 1\/8 T. Peppermint Extract 1 cup sliced strawberries Spray a baking sheet with nonstick cooking spray; set aside. In a saucepan combine the water and margarine. Bring to boiling. Add the flour all at once, stirring vigorously. Cook and stir until MIXTURE FORMS A BALL THAT DOESN’T SEPARATE.. Remove from heat. Cool for 5 minutes….<\/p>\n