1 stick pie crust mix
2/3 c. boiling water
2 eggs
1 can cherry pie filling
1/2 c. fudge or chocolate sauce
1 (4 oz.) carton frozen whip dessert topping, thawed
Chopped pecans

In saucepan crumble pie crust mix into boiling water. Cook and stir vigorously until pastry forms a ball and leaves side of pan. Remove from heat. Cool 10 minutes.

Add 1 egg at a time, beating with wooden spoon after each additional until smooth. Spoon mixture about 1/4 cup onto a greased baking sheet. Bake at 400 degrees for 30 to 35 minutes. Cool on rack. Cut off top. Remove excess webbing. Fill with cherry pie filling and top with topping. Drizzle with chocolate or fudge sauce.