Cream Puff Pyramids

5 ingredients
2 steps

Ingredients

  • 2 cans (21 ounces each) cherry pie filling
  • 24 to 32 frozen cream-filled miniature cream puffs, thawed
  • 1 cup (6 ounces) semisweet chocolate chips, melted
  • 3 tablespoons confectioners' sugar
  • Whipped cream in a can

Directions

  1. 1
    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.
  2. 2
    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.

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