Preheat oven to 450 degrees F. Bring water to a boil in 2-quart saucepan. Add baking mix, stirring vigorously over medium-high heat until mixture leaves side of pan and forms a smooth ball. Remove from heat; cool 4 to 5 minutes. Add eggs, one at a time, beating thoroughly with wooden spoon after each addition. Beat until smooth.
Spoon dough into mounds 3 inches apart on greased large cookie sheet. Bake 15 minutes. Reduce oven temperatures to 350 degrees and bake 15 minutes longer or until sides of cream puffs are crisp and golden brown. Turn off oven; let stand in oven with door slightly open for 10 minutes. Cool completely on wire racks away from drafts.
To serve, cut puffs in half; fill with ice cream. Replace tops and serve with assorted fresh fruits, ice cream sauces and fruit toppings.