Cherry Cream Puff Ring
1 cup water
1/2 cup (1 stick) butter
cherry cream puff ring
1 cup all-purpose flour
1 cup milk
3/4 cup sour cream
1 (3 3/4 ounce) box vanilla instant pudding mix
1/4 teaspoon almond extract
1 (21 ounce) can cherry pie filling
Heat oven to 400 degrees F.
Heat water and butter to boiling in a 1-quart saucepan; stir in flour. Stir vigorously until mixture forms a ball, about 1 minute. Remove from heat. Add eggs; beat until smooth. Drop dough by tablespoonful onto greased cookie sheet to form an 8-inch ring. (To form ring, place an 8-inch round cake pan on cookie sheet and trace around it; drop dough inside circle.) Smooth with spatula. Bake until puffed and golden, 50 to 60 minutes. Cool ring.
Cut off top with sharp knife; pull out any soft dough.
Beat milk, sour cream, dry pudding mix and extract in small bowl on low speed until blended, about 1 minute. Fill cream puff ring with pudding mixture; spoon 1/2 cup of cherry pie filling onto pudding mixture. Replace top of cream puff ring and spoon remaining cherry filling on top. Refrigerate until serving time.