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Lemon Custard-Cream Puff Tree

Ingredients

  • 2 cups water, divided
  • 1/2 cup (125 mL) butter
  • 1/4 granulated sugar, divided
  • 1 cup (250 mL) flour
  • 5 eggs
  • 2 pkg. (4-serving size each) Jell-O Lemon Instant Pudding
  • 2/3 cup canned evaporated milk
  • 2 tsp zest and 3 Tbsp juice from 1 lemon
  • 3 cups thawed Cool Whip Whipped Topping
  • 1 tbsp icing sugar
  • 1/4 cup fresh raspberries
  • 5 fresh mint leaves

Directions

Heat oven to 425°F.

Bring 1 cup water, butter and 1 tsp. granulated sugar to boil in medium saucepan. Add flour; cook and stir on medium heat 3 min. or until mixture forms ball. Transfer to large bowl. Add eggs, 1 at a time, beating with mixer after each until blended. Spoon into freezer-weight resealable plastic bag; cut 1 corner off bottom of bag. Use to squeeze dough into 17 (1-1/2-inch) mounds on baking sheet.

Bake 45 min., reducing oven temperature to 350ºF after 20 min. Turn oven off; open door slightly. Let cream puffs stand in oven 15 min. Remove from oven; cool completely.

Meanwhile, bring remaining granulated sugar and water to boil in medium saucepan; cook 8 min., stirring constantly. Remove from heat. Add dry jelly powders; stir 2 min. until completely dissolved. Add evaporated milk, lemon zest and juice; mix well. Refrigerate 45 min. or until slightly thickened, stirring occasionally. Gently stir in Cool Whip.

Cut cream puffs horizontally in half with serrated knife. Gently remove tops; remove and discard soft dough from centres. Spoon Cool Whip mixture into bottom halves of cream puffs; replace tops. Arrange 15 cream puffs on platter to resemble Christmas tree shape. Add remaining cream puffs at bottom for the trunk. Sprinkle tree with powdered sugar. Garnish with raspberries and mint.

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Related Recipes

Lemon Custard-Cream Puff Tree

Ingredients

  • 2 cups water, divided
  • 1/2 cup (125 mL) butter
  • 1/4 granulated sugar, divided
  • 1 cup (250 mL) flour
  • 5 eggs
  • 2 pkg. (4-serving size each) Jell-O Lemon Instant Pudding
  • 2/3 cup canned evaporated milk
  • 2 tsp zest and 3 Tbsp juice from 1 lemon
  • 3 cups thawed Cool Whip Whipped Topping
  • 1 tbsp icing sugar
  • 1/4 cup fresh raspberries
  • 5 fresh mint leaves

Directions

Heat oven to 425°F.

Bring 1 cup water, butter and 1 tsp. granulated sugar to boil in medium saucepan. Add flour; cook and stir on medium heat 3 min. or until mixture forms ball. Transfer to large bowl. Add eggs, 1 at a time, beating with mixer after each until blended. Spoon into freezer-weight resealable plastic bag; cut 1 corner off bottom of bag. Use to squeeze dough into 17 (1-1/2-inch) mounds on baking sheet.

Bake 45 min., reducing oven temperature to 350ºF after 20 min. Turn oven off; open door slightly. Let cream puffs stand in oven 15 min. Remove from oven; cool completely.

Meanwhile, bring remaining granulated sugar and water to boil in medium saucepan; cook 8 min., stirring constantly. Remove from heat. Add dry jelly powders; stir 2 min. until completely dissolved. Add evaporated milk, lemon zest and juice; mix well. Refrigerate 45 min. or until slightly thickened, stirring occasionally. Gently stir in Cool Whip.

Cut cream puffs horizontally in half with serrated knife. Gently remove tops; remove and discard soft dough from centres. Spoon Cool Whip mixture into bottom halves of cream puffs; replace tops. Arrange 15 cream puffs on platter to resemble Christmas tree shape. Add remaining cream puffs at bottom for the trunk. Sprinkle tree with powdered sugar. Garnish with raspberries and mint.