1 c. water
1/2 c. butter
1 c. flour, sifted
4 eggs
2 flavors of ice cream, softened
Chocolate fudge sauce

Heat oven to 425 degrees. Heat water and butter to rolling boil in saucepan. Stir in flour, all at once. Stir vigorously over low heat until mixture leaves sides of pan and forms a ball (about 1 minute). Remove from heat. Beat eggs in thoroughly, one at a time. Beat until mixture is smooth and velvety. Drop mixture by scant teaspoonfuls onto an ungreased baking sheet. Bake about 15 minutes or until golden brown. Remove and cool. Makes 80 to 90 miniature cream puffs.

Combine 1 quart pistachio ice cream and 1 quart cherry ice cream (or other favorites) and chocolate fudge sauce. Place layer of puffs in 10" loose bottomed tube pan. Top with layer of softened ice cream. Repeat with layer of puffs, ice cream, ending with puffs. Drizzle sauce over top layer of puffs. Place in freezer overnight. Remove from freezer 15 minutes before serving. Run spatula around inside of pan. Push bottom up and out of tube pan. With wide spatula and pancake turner, lift onto serving plate. Makes 20 to 24 servings. Return leftovers to freezer.