Berry Funnel Cakes

Ingredients:

•	3 1/2 to 4 cups Crisco® Pure Vegetable Oil
•	1 (7 oz.) package Hungry Jack® Easy Pack™ Wild Berry Wheat Pancake Mix
•	1 large egg
•	1/2 cup milk
•	1/2 cup Smucker's® Strawberry Flavored Topping
OR	1/2 cup Smucker's® Strawberry Syrup
•	Powdered sugar

Directions:

1	HEAT 1-inch of oil in large skillet with straight sides over medium-high heat to 330°F. Reduce heat to maintain oil temperature between 330-340°F.
2	COMBINE pancake mix, egg and milk in small bowl until blended. Place batter in 1-quart resealable plastic freezer bag. Cut about 3/8-inch corner off of bag. Squeeze batter in a spiral pattern, in oil, about 5 inches in diameter for each funnel cake.
3	COOK 30 seconds per side or until golden brown. Remove with slotted spoon. Drain on paper towels. Repeat with remaining batter to make 5 more funnel cakes. Place on serving plate. Drizzle with topping and sprinkle with powdered sugar.