Bunny Cream Puffs

Directions

1. Preheat oven to 400°F.
2. In a 2-quart saucepan, combine water and butter. Cook over medium heat 4–7 minutes until
mixture reaches a full boil.
3. Reduce heat to low. Stir in flour vigorously until mixture forms a ball and leaves sides of pan.
Remove from heat. Beat in eggs one at a time until smooth.
4. Drop dough by 1/4 cupfuls, 3 inches apart, onto ungreased baking sheet. Bake 35–40 minutes until
puffed and golden brown. Pierce gently to release steam. Cool completely.
5. Prepare pudding mix with 1 1/4 cups milk according to package directions. Once set, gently fold in
whipped cream. Refrigerate up to 4 hours until serving.
6. Create bunny tops by cutting off cream puff tops. Cut marshmallows crosswise into 3 pieces. Dip
cut sides into decorator sugar for ears. Attach ears with toothpicks. Use melted candy coating to
attach chocolate chips for eyes.
7. Fill bottom half of each cream puff with about 1/3 cup filling just before serving. Press licorice strips
into filling for whiskers and pink candies for noses. Place decorated tops over filling. Dust with
powdered sugar if desired