Cream Puffs

Puffs:

• 1 c water
• ¼ tsp. salt
• ½ c butter
• 4 eggs
• 1 c flour

Filling:

• 1 large Cool Whip
• 1 pkg vanilla instant pudding
• 1½ c milk

1. Heat water and butter to boiling in a medium sized pan.  
2. Add flour and salt all at once.  Stir vigorously with a wooden spoon until the batter forms a thick smooth ball that follows the spoon around.  
3. Remove from heat at once.  
4. Beat in eggs, one at a time, beating well after each addition until the batter is shiny and smooth.  
5. Spoon in mounds, a round teaspoon for each, 2 inches apart on an ungreased cookie sheet.  
6. Bake in a hot oven (400) for 25 minutes until puffed and golden.
7. Remove from the oven.  
8. Split and return to the oven that is turned off for 25 minutes until dried.  
9. Remove soft dough from inside puffs and fill with the above filling.
10. Top with a chocolate glaze. 
11. Refrigerate.