PUFF:

1 c. water
1/2 c. butter
1 c. flour
4 eggs

FILLING:

2 c. milk
1 1/2 c. sour cream
2 (3 3/4 oz.) pkgs. vanilla instant pie filling
3/4 tsp. almond extract

TOPPING:

2 (1 oz.) squares unsweetened chocolate
2 tbsp. butter
1 c. confectioners' sugar
1/2 tsp. vanilla
4-5 tbsp. hot water

Preheat oven to 400 degrees. Heat water and butter to boiling in 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 tablespoonfuls onto greased baking sheet to form an 8" ring. Smooth top with spatula. Bake until puffed and golden, 45 to 55 minutes. Cool ring, cut off top with sharp knife. Pull out any soft dough.

Beat milk, sour cream, pudding mix and extract in medium mixing bowl on low speed until blended, about 1 minute. Fill cream puff ring with pudding mixture; replace top of cream puff ring and top with chocolate glaze.

In small saucepan over low heat, blend chocolate and butter, stirring until chocolate melts; remove from heat. Blend in sugar and vanilla, gradually stir in enough hot water until glaze consistency is reached. Drizzle over top of cream puff ring.

Chocolate Canned Frosting can be used in place of topping. NOTE: To form ring, place an 8" round layer pan on baking sheet and trace around it, drop dough inside edge of circle.