- 12 Cream Puffs (recipe follows)
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
- 2 tablespoons white creme de menthe liqueur
- 2 tablespoons cold water
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 cup whipping cream, whipped until stiff
- Confectioners' sugar
- Hot Fudge Sauce (optional, recipe follows)
- Cream Puffs:
- 1 cup water
- 1/2 cup butter or margarine
- 1 cup all-purpose flour
- 4 eggs
- Hot Fudge Sauce (optional):
- 1 cup semi-sweet chocolate chips
- 2 tablespoons butter or margarine
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
- 2 tablespoons water
- 1 teaspoon vanilla extract
- Prepare Cream Puffs in advance.
- Cream Puff Filling: In large bowl, combine EAGLE BRAND(r), liqueur and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Chill. Just before serving, fill cream puffs; sprinkle with confectioners sugar. Serve with Hot Fudge Sauce (optional). Store leftovers covered in refrigerator.
- Cream Puffs: Preheat oven to 400 degrees F. In medium saucepan, heat water and butter to a rolling boil. Stir in flour. Reduce heat to low; stir rapidly until mixture forms a ball, about 1 minute. Remove from heat. Add eggs; beat until smooth.
- Using about 1/4 cup dough for each, drop 3 inches apart onto ungreased baking sheets. Bake 35 to 40 minutes or until puffed and golden. Cool. To serve, split and remove any dough from centers of puffs.
- Hot Fudge Sauce: In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND(r) and water. Cook and stir constantly until thickened, about 5 minutes. Add vanilla. Serve warm over cream puffs. Store leftovers covered in refrigerator.