Campbell*s® Mandarin Orange Ginger Cream Puffs Here*s one of those super-easy showstopper desserts. . .imagine flaky pastry shells filled with a ginger cream and topped with Mandarin orange segments. Garnish with assorted berries and fresh herbs. Serves: 6 Prep. time: 20 minutes Cooking time: 30 mins. 1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells1 pkg. (about 3 1/2 oz.) vanilla instant pudding and pie filling mix1 cup milk1/2 tsp. ground ginger1 1/2 cups sweetened whipped cream*1 can (11 oz.) Mandarin orange segments, drained2 tbsp. apple jelly, meltedconfectioners* sugarOrange zestGarnishes, (see below) BAKE pastry shells according to pkg. directions. Remove from baking sheet and cool completely on wire rack. PREPARE pudding mix according to pkg. directions except use 1 cup milk and ginger. Fold in whipped cream. SPLIT pastries into 2 layers. Place 4 orange segments on each bottom layer. Pipe 1/2 cup pudding mixture on each, using large fluted decorating tip. Top with top layers and 3 orange segments. Serve immediately or cover and refrigerate up to 4 hr. BRUSH orange segments with jelly just before serving. Sprinkle pastries with sifted confectioners* sugar and orange zest. Garnish with assorted berries (raspberries, blackberries, blueberries) and herb leaves (fresh thyme, lavender, rosemary or mint).
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