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Cream Puff Pyramids

From West Columbia, South Carolina, Saundra Busby celebrates holidays by topping store-bought miniature cream puffs with canned pie filling and melted chocolate. "These quick-to-assemble dessert call for only five ingredients," she says. "Nothing could be simpler or more elegant."
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    8 servings


  • 2 cans (21 ounces each) cherry pie filling
  • 24 to 32 frozen cream-filled miniature cream puffs, thawed
  • 1 cup semisweet chocolate chips, melted
  • 3 tablespoons confectioners' sugar
  • Whipped cream in a can


  • In a small saucepan, warm cherry pie filling over medium-low heat just until heated through. Place three or four cream puffs on each dessert plate.
  • Place melted chocolate in a small resealable plastic bag; cut a small hole in a corner of the bag. Spoon about 1/4 cup of warm pie filling over cream puffs; drizzle with chocolate. Dust with confectioners' sugar; garnish with whipped cream.
Nutrition Facts
3 each: 314 calories, 13g fat (5g saturated fat), 60mg cholesterol, 169mg sodium, 47g carbohydrate (33g sugars, 2g fiber), 4g protein.

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