1 c. water
1/2 c. butter
1 c. flour
4 eggs
2 qts. ice cream
1 (20 oz.) jar Sanders hot fudge topping

Use different flavors or 1/2 gallon ice cream one flavor.

Heat oven to 400 degrees. Heat water and 1/2 cup butter to rolling boil; stir in flavor. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.

Beat in eggs, all at one time; continue beating until smooth. Drop dough by rounded teaspoonfuls onto greased baking sheet. Bake 25-30 minutes; cool.

To assemble crown, soften ice cream. In 10-inch tube pan with removable bottom, place a layer of cream puffs. Spread with 1 quart of ice cream. Repeat layers of puffs, ice cream and puffs. Drizzle 1/2 cup sauce over top; freeze 8 hours or until firm.

Remove from freezer 15 minutes before serving. Loosen around edge with spatula and push bottom up and out of pan. With 2 broad spatulas lift crown from bottom of pan to serving plate. Serve with remaining sauce. Makes 16 servings.