Cream Puffs

Directions

1. 1
   Mix together vanilla instant pudding mix, cool whip and milk. Cover and refrigerate to set.
2. 2
   Preheat oven to 425 degrees F
3. 3
   In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Cool in refrigerator.
4. 4
   Once cooled, beat in the eggs to the dough one at a time, mixing well after each. Add vanilla and sugar. Drop by tablespoonfuls onto an ungreased baking sheet.
5. 5
   Bake for 20 to 25 minutes in the preheated oven, until golden brown. A few minutes before taking them out, poke holes in them to help prevent them from collapsing once removed.
6. 6
   When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
7. 7
   As an added extra, drizzle melted chocolate and dust with powdered sugar.