Cream Puffs

Cream Puffs
Serving Size : 12
  • 1 cup water
  • 1/2 cup margarine or butter
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 box French Vanilla instant pudding
  • 1 small tub Cool Whip
  • 1 can Chocolate cake frosting of your preference
Heat oven to 400 degrees.
  • Heat water and margarine to rolling boil in 2 1/2 quart saucepan.
  • Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
  • Beat in eggs all at once; continue beating until smooth.
  • Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
  • Bake until puffed and golden, 35 - 40 minutes. **To promote drier center--after cook time, turn off oven , poke a couple of toothpick holes in top [or one poke with a knife] and leave in for additional 10 minutes**
  • Cool away from draft.
  • Cut off tops; pull out any filaments of soft dough.
  • Make up pudding according to pie filling directions[reduced milk] on end of box, let stand 5 minutes in fridge.
  • Blend in healthy scoop of Cool Whip and fold in together until just mixed.
  • Fill puffs with pudding mixture. Replace tops; take off lid and foil of cake frosting and heat in microwave for 20-30 seconds--until about milkshake firmness.
  • Spoon over tops of puffs then Refrigerate until serving time.
**VARIATIONS:**Try chocolate pudding for filling and top with confectioners sugar.****OR** slice up 2 pints of fresh strawberries [add 1/4 cup sugar to sliced berries and stir well till all are covered equally] and blend with whipped cream for filling. Dust tops with confectioners sugar.


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