Strawberry Puff Revel
|Vanilla ice cream||1 Pint|
|Chilled whipping cream||1 Cup (16 tbs)|
|Confectioners sugar||2 Tablespoon|
|Frozen strawberries||10 Ounce, thawed (1 Package)|
Bake Petits Choux.
Cut off tops of puffs; pull out any filaments of soft dough.
Fill puffs generously with ice cream.
Replace tops; freeze at least 1 hour.
In chilled bowl, beat whipping cream and sugar until stiff.
Remove puffs from freezer.
Alternate layers of puffs, whipped cream and strawberries (with syrup) in 1 1/2- to 2-quart glass serving bowl.