This is great looking for the holidays. You can put decoration in center of ring.

1 c. water
1/2 c. butter
1 c. all-purpose flour
4 eggs
2 c. milk
2 c. sour cream
2 (4 oz.) pkgs. French vanilla instant pudding mix
1/2 tsp. vanilla extract
1 (21 oz.) can cherry pie filling

Preheat oven to 400 degrees. Bring water and butter to a boil in 1 quart saucepan. Stir in flour. Cook for 1 minute or until mixture forms a ball, stirring vigorously. Remove from heat. Add eggs. Beat at low speed with electric mixer for 2 minutes or until smooth. Drop by tablespoonfuls onto greased baking sheet to form 8 inch ring. Smooth with spatula. Bake for 50 to 60 minutes or until puffed and golden brown. Cool in pan for several minutes. Invert onto wire rack to cool completely.

Cut top off cream puff ring; remove any soft dough inside. Combine milk and sour cream in mixer bowl; mix well. Add pudding mix and vanilla; beat well. Place cream puff ring on serving plate. Fill with pudding mixture. Spoon half the pie filling over pudding. Replace top. Spoon remaining pie filling over all. Chill until serving time. Yield: 15 servings.