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 addition until smooth. Spoon mixture about 1/4 cup onto a greased baking sheet. Bake at 400 degrees for 30-35 minutes. Cool on rack.

Cut off top. Remove excess webbing. Fill with cherry pie filling and top with dessert topping. Drizzle with chocolate or fudge sauce.