Strawberry Ice Cream Puffs
8 to 10 cooled cream puffs
1/2 cup butter
1 cup boiling water
1 cup flour
Cream Puffs: Place butter and water in pan. Bring to a boil.
Add flour, all at once. Stir constantly, until it forms a ball.
Remove from heat and cool slightly.
Add eggs, one at a time. Beat each thoroughly.
Drop onto baking sheet, 3-inches apart.
Bake at 425 degrees F for 30 to 35 minutes. Cool.
Remove tops and hollow out centers.
Fill with ice cream.
Put tops back on.
Spoon strawberries over and top with whipped topping.
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