"These fruity cream puff 'sandwiches' are a treat that our family has always found scrumptious," notes field editor Sandra McKenzie of Braham, Minnesota. "For a nice variation, use whipped cream instead of the ice cream."
Recommended: 35 Recipes that Use Up Ripe Bananas
VERIFIED BY Taste of Home Test Kitchen
- 1 cup water
- 1/2 cup butter or margarine
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 eggs
- 12 scoops vanilla ice cream
- 1 cup sliced fresh strawberries
- 1 large or 2 medium bananas, thinly sliced
- 1 can (8 ounces) pineapple tidbits, drained
- 1/2 cup hot fudge sauce
- In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny, about 3 minutes. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 400° for 30 to 35 minutes or until golden brown. Transfer to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Fill each with a scoop of ice cream and top with fruit. Drizzle with hot fudge sauce. Replace tops and serve immediately. Yield: 12 servings.
Originally published as Banana Split Cream Puffs in Taste of Home August/September 1995, p67