Instructions: Heat oven to 375 F. 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 1/4 cup strawberries.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.