Ingredients:
• 25 small 2-inch cream puffs, previously prepared or purchased from bakery
• 1 can (16-oz.) prepared vanilla frosting
• 2-4 oz. of Jelly Belly beans in Candy Cane, Very Cherry and Kiwi flavors.
Cream Puff Filling:
• 1 1/2 cups ricotta cheese
• 1 C. sugar
• 1/2 tsp. vanilla
• 1/4 tsp. peppermint extract
• 2 Tbs. mini semi-sweet chocolate chips
Instructions:
1. Combine ricotta, sugar, vanilla and peppermint. Beat until light and fluffy.
2. Fold in chocolate chips. Cut cream puffs horizontally and spoon in filling.
Replace tops.
3. Microwave frosting for 1 minute or according to package directions to make a
glaze. Add 1/4 tsp. peppermint extract, if desired.
To make the tree
1. Dip bottom of filled cream puff into prepared frosting. Place on serving
tray.
2. Arrange 10 to 12 cream puffs in a circle. Continue to use frosting to hold
cream puffs in place as the second layer of 6-8 cream puffs is placed on top of
the base layer.
3. Allow some of the frosting to drip around cream puffs. Add a third layer of
cream puffs and finish with a single cream puff on top. Drip extra frosting over
tree as desired.
Finish tree with Jelly Belly jelly bean “ornaments”. If needed, add a small dab
of frosting to jelly bean to attach to tree.
Serve immediately. Makes 12 servings.
