FILLING:

2 c. milk
1 (8 oz.) pkg. cream cheese
1 (3 3/4 oz.) instant vanilla pudding
Caramel topping

CREAM PUFFS:

1 c. boiling water
1/2 c. butter
1 c. flour
4 eggs

PUFFS: When water is boiling briskly add butter, let melt and bring to boiling. Add flour and stir hard. Cook over low heat until mixture is heavy and smooth and follows spoon around. Remove from heat. Cool. Add eggs one at a time. Beat each one in mixture before adding next. Batter should be stiff enough to hold shape. Drop by spoonfuls onto a greased baking sheet. Bake at 375 degrees for 50 minutes. Cool, cut top to make cover. Fill. Makes 8.

FILLING: Gradually add 1/2 cup milk to cheese to soften. Add the pudding and remaining milk. Beat slowly 1 minute. Cover surface of pudding with wax paper. Chill. Fill 8 puffs, replace cover of puff. Spoon caramel topping over whole puff.