Recipe: Philly Cream Puff Ring (Philadelphia Cream Cheese recipe, 1988)

PHILLY CREAM PUFF RING

1 cup water
1/2 cup margarine
1 cup flour
1/4 teaspoon salt
4 eggs
2 packages (8 ounces each) cream cheese, softened
1 1/2 cups powdered sugar, divided use
1 teaspoon vanilla
1 cup heavy (whipping) cream, whipped
2 bananas, sliced
1 (1 ounce) square unsweetened chocolate, melted
1 tablespoon milk

Bring 1 cup water and margarine to boil. Mix in flour and salt, stir vigorously over low heat until mixture forms ball. Remove from heat.

Mix in eggs, one at a time, beating well after each addition. Drop ten 1/2-cupfuls of dough on lightly greased cookie sheet to form 9-inch ring.

Bake at 400 degrees F for 50 to 55 minutes or until golden brown. Remove from cookie sheet immediately, cool.

Combine cream cheese, 1 cup powdered sugar and vanilla, mixing until well blended. Reserve 1/2 cup cream cheese mixture. Fold whipped cream and bananas into remaining mixture. Chill both.

TO FILL AND FROST:
Carefully cut top from ring, fill with whipped cream and banana mixture. Replace top. Add remaining 1/2 cup powdered sugar, melted chocolate and 1 tablespoon milk to the reserved cream cheese mixture, mix well. Spread over ring.

Makes 10 servings
Source: Philadelphia Cream Cheese Cookbook, 1988