Praline Ice-Cream Puffs
Here's a great do-ahead dessert that's sure to please the
kids as well as the adults!
Prep: 15 min - Cook: 3 min - Bake: 40 min - Cool: 30 min
1 cup water
1/2 cup butter or margarine
1 cup Gold Medal® all-purpose flour
3 pints vanilla ice cream (12 scoops)
1 jar (12.5 ounces) caramel topping
1 cup chopped pecans
1. Heat oven to 400ºF.
2. Heat water and butter to rolling boil in 2 1/2-quart
saucepan. Stir in flour; reduce heat to low. Stir vigorously
about 1 minute or until mixture forms a ball; remove from heat.
Beat in eggs, all at once; continute beating until smooth. Drop
dough by scant 1/4 cupfuls about 3 inches apart onto ungreased
3. Bake 35 to 40 minutes or until puffed and golden. Cool away
from draft, about 30 minutes. Cut off top third of each puff
and pull out any strands of soft dough.
4. Fill puffs with ice cream; replace tops. Cover and freeze
until serving. Drizzle with caramel topping. Sprinkle with
pecans. Store covered in freezer.
Makes 12 servings
Do-Ahead: These versatile puffs can be waiting in the freezer
for you to pull out as many as you need. Just tightly cover
and freeze the cooled, unfilled baked puffs for up to 2 months.
Substitution: Vary the ice cream flavor to cater to everyone's
Nutritional Info Per 1 Serving:
Calories 415 (Calories from Fat 215); Fat 24g (Saturated 7g);
Cholesterol 100mg; Sodium 340mg; Potassium 230mg;
Carbohydrate 44g (Dietary Fiber 1g); Protein 7g
Diet Exchanges: Not Recommended
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.