CREAM PUFF RING:

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

FILLING:

2/3 of (12 oz.) pkg. (1 1/3 c.) Nestle Toll House semi sweet chocolate morsels, divided
2 (3 oz.) pkgs. cream cheese, softened
1/2 c. sifted confectioners' sugar
1 tbsp. raspberry flavored liqueur (optional)
1/2 c. heavy cream, whipped

GLAZE:

1/3 c. Nestle Toll House semi sweet chocolate morsels, reserved from
12 oz. pkg.
1 tbsp. vegetable shortening

Cream Puff Ring: Preheat oven to 400 degrees. In medium saucepan, combine water and butter. Bring to boil over low heat. Gradually add flour, stirring constantly until mixture cleans the sides of pan. Remove from heat. Add eggs, 1 at a time, beating well after each addition. Drop by 2 rounded tablespoonfuls onto ungreased cookie sheet, connecting to form circle. Bake at 400 degrees, for 35 to 40 minutes. Cool completely.

FILLING:

Melt over hot (not boiling) water, 1 cup Nestle Toll House semi sweet chocolate morsels; stir until smooth. Set aside. In medium bowl, combine cream cheese, confectioners' sugar and raspberry flavored liqueur; beat until creamy. Gradually add melted morsels; beat well. Fold in whipped cream.

GLAZE:

Combine over hot (not boiling) water, remaining 1/3 cup Nestle Toll House semi-sweet chocolate morsels and vegetable shortening. Stir until morsels are melted and mixture is smooth.

Slice cream puffs in half horizontally. Fill with Filling. Cover with top half. Drizzle with Glaze. Makes 8 servings.