1 c. water
1/2 c. butter
1 c. flour
4 eggs
2 c. milk
1 1/2 c. sour cream
2 pkgs. vanilla pudding
1/2 tsp. almond extract
1 can cherry pie filling

Preheat oven to 400 degrees. Heat water and butter to boiling; stir in flour. Stir vigorously until mixture forms ball (1 minute). Remove from heat. Add eggs; beat until smooth.

Drop dough by tablespoons onto greased baking sheet to form an 8-inch ring. Smooth with spatula. Bake until puffed/golden, 50-60 minutes. Cool ring. Cut off top with sharp knife. Pull out soft dough.

Beat milk, sour cream, dry pudding mix, extract on low speed 1 minute. Fill cream puff ring. Spoon 1/2 cup cherry pie filling. Replace top of ring. Top with remaining cherry pie filling. Refrigerate immediately.

NOTE: To form ring, place 8 inch round pan on baking sheet and trace around it. Drop dough inside circle.