Lemon Custard-Cream Puff Tree

Ingredients

• 0.5 cup butter 
• 5  eggs 
• 5 oz evaporated milk canned
• 1 cup flour 
• 5  mint leaves fresh
• 0.3 cup granulated sugar divided
• 6 oz jell-o lemon flavor gelatin 
• 2 tsp lemon zest 
• 1 Tbsp powdered sugar 
• 0.3 cup raspberries fresh
• 2 cups water divided
• 8 oz cool whip whipped topping thawed

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• blender
• ziploc bags
• serrated knife

Directions

1. Heat oven to 425F.
2. Bring 1 cup water, butter and 1 tsp. granulated sugar to boil in medium saucepan.
3. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl. Beat in eggs, 1 at a time, with mixer until blended. Spoon into freezer-weight resealable plastic bag; cut 1 corner from bottom of bag. Use to squeeze dough into 17 (1-1/2-inch) mounds on baking sheet.
4. Bake 45 min., reducing oven temperature to 350F after 20 min. Turn oven off; open door slightly.
5. Let cream puffs stand in oven 15 min.
6. Remove from oven; cool completely.
7. Meanwhile, bring remaining granulated sugar and water to boil in medium saucepan on medium heat; cook on medium heat 8 min., stirring constantly.
8. Remove from heat.
9. Add dry gelatin mixes; stir 2 min. until completely dissolved.
10. Add evaporated milk, lemon zest and juice; mix well. Refrigerate 45 min. or until slightly thickened, stirring occasionally. Gently stir in COOL WHIP.
11. Cut cream puffs horizontally in half with serrated knife. Gently remove tops; remove and discard soft dough from centers. Spoon COOL WHIP mixture into bottom halves of cream puffs; replace tops. Arrange 15 cream puffs on platter to resemble Christmas tree shape.
12. Add remaining puffs at bottom for the trunk.
13. Sprinkle tree with powdered sugar.
14. Garnish with raspberries and mint.