Ingredients:
1 cup water
1/4 teaspoon salt
1/2 cup butter
1 cup flour
4 large eggs
3 ounces instant vanilla pudding
1 1/2 cups milk
8 ounces Cool Whip
Directions:
Heat water, butter and salt in a saucepan and bring to a full rolling boil.
reduce heat and quickly stir in flour, mixing vigorously with a wooden spoon until mixture leaves sides of pan in a ball.
remove from heat.
put flour mixture into mixing bowl.
add eggs, one at a time on low speed.beating approximately 30 seconds between eggs.
scrape bowl and beat on high for 15 secons.
drop dough onto greased cookie sheet about 3″ apart, any desired shape of form or size.
bake at 400* for 10 minutes.
lower heat to 350* for 25 minutes.
puffs should be doubled in size and golden brown.
let them cool in turned off oven for 10 minutes.
split and fill with vanilla custard filling.
to prepare VANILLA CUSTARD FILLING:.
mix together pudding and milk and let set.
add cool whip — fill puffs and refrigerate — .
Servings: 8-10
Time preparation: 25 min.
Time total: 60 min.