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     Title: Grapes Parisienne
Categories: Desserts
     Yield: 1 Batch

   1/2 c  Water
   1/2 c  Flour
     1 ts Sugar
   1/4 c  Butter
 3 3/4 oz Pkg instant vanilla pudding
          - pie filling
     3 c  Seedless grapes; or less
          Powdered sugar
     1 ds Salt
     2    Eggs
   3/4 c  Milk

 This is an excellent dessert because it is light and rather tart.

 In heavy saucepan bring water and butter to a boil. Quickly stir in
 flour, salt, and sugar. Cook and stir batter until it leaves sides of
 pan and forms a ball. Remove from heat. Add eggs, one at a time,
 beating well after each addition.

 Outline a 7" circle on a greased baking sheet. Spoon batter around
 outline shaping with back of spoon to form a 1" thick ring 1-1/2"
 wide. Bake in preheated oven at 400°F for 30 minutes. Reduce heat to
 350°F and bake 5 to 10 minutes longer, or until golden. Turn off
 oven, open door, and let cool for 10 minutes.

 Meanwhile prepare filling. Pour milk and cream into mixing bowl; add
 pudding mix. Beat at low speed until blended (2 minutes).

 To Assemble:

 With sharp knife carefully cut a slice off the top of ring. Spoon 1/2
 filling into hollow. Sprinkle 1/2 of the grapes over filling. Repeat
 with remaining filling and grapes. Replace top of ring. Dust with
 powdered sugar and refrigerate until serving time. Cut into wedges.

 Recipe by Elisa Bauer

 Recipe FROM:
 <https://archive.org/details/country-cookn-church-cookbook-archive>

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