1 c. of water
1/2 c. butter
1 c. flour
4 eggs

Melt butter and water together, then bring to a boil. Stir in the flour, stirring vigorously until mixture forms a ball (about 1 minute). Remove from the heat, add the eggs until smooth. Drop by tablespoons onto a greased baking pan to form an 8-inch ring, smooth with a spatula. Bake until puffy and golden brown. Bake for 50 to 60 minutes at 400 degrees. Cool, cut off the top with a sharp knife.

FILLING:

1 c. milk
3/4 c. sour cream
1 sm. pkg. instant vanilla pudding
1/4 tsp. vanilla
1 can of pie filling (cherries)

Beat milk, sour cream, pudding and vanilla in a small bowl at low speed, until blended about 1 minute. Fill cream puff ring with pudding mixture, spoon 1/2 cup cherry filling into the pudding. Replace the top of the cream puff ring and spoon the remaining cherry pie filling on the top. Place into the refrigerator.