Fruited Cream Puffs

Directions

Heat oven to 375℉ (190℃).

Bring water and margarine to a boil.

Gradually add pancake mix, stirring until mixture leaves sides of pan and forms a ball.

Remove from heat; add eggs, one at a time, beating well after each addition.

Drop batter by tablespoons, 2 inches apart, onto ungreased cookie sheet.

Bake 25 to 30 minutes or until golden brown.

Remove from cookie sheet; cool completely on wire rack.

Slice tops off cooled cream puffs, filling with small scoop of ice cream; replace tops.

Store tightly covered in freezer until ready to serve; let stand at room temperature several minutes before serving.

To serve, top each cream puff with ¼ cup strawberries.