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CREAM PUFF PIE 
1/2 stick butter
1/2 c. water
1/2 c. flour
2 eggs

FILLING:

1 (3.4 oz.) instant vanilla pudding
1 (4 oz.) cream cheese
1 1/4 c. milk

Mix on high (mixer) until smooth. Put in crust and top with Cool whip. Keep refrigerated.

Bring to full boil 1/2 stick butter and 1/2 cup water. Remove from heat. Add 1/2 cup flour. Stir well and let sit for 10 minutes.

Add 2 eggs, one at a time, beating well after each addition.

Put in greased 8 or 9 inch pie pan. Spread out to cover bottom and 1/2 way up sides of pan. Bake 350 degrees for 30 minutes. Let completely cool.

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