Spooky Cream Puffs 1 cup water 1/2 cup butter (no substitutes) 1 teaspoon sugar 1/4 teaspoon salt 1 cup all-purpose flour 4 eggs 1 package (3 ounces) cream cheese, softened 1/3 cup peanut butter 1 tablespoon confectioners' sugar 1/4 cup seedless strawberry jam 2 cups Cool Whip® whipped topping Additional confectioners' sugar 18 semisweet chocolate chips or miniature M&M's Printed from tasteofhome.com May 16, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Spooky Cream Puffs cont. In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by 1/3 cupfuls onto ungreased baking sheets' spread into 4-in. x 3-in. ovals. Using a knife coated with cooking spray, shape four triangles on one short side of each. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks to cool. Meanwhile, in a bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Add jam; mix well. Fold in whipped topping; set aside 1 tablespoon. Split cream Printed from tasteofhome.com May 16, 2008 Copyright Reiman Media Group, Inc © 2008

	Spooky Cream Puffs puffs in half; remove dough from the inside. Fill with cream mixture and replace tops. Dust with confectioners' sugar. For eyes, place two small dots of filling on each ghost; top with chocolate chips. Yield: 9 cream puffs. Printed from tasteofhome.com May 16, 2008 Copyright Reiman Media Group, Inc © 2008