2 (3 1/8 oz.) pkg. vanilla pudding and pie filling mix
3 c. milk
1 tsp. almond extract
1 c. water
1/2 c. butter
1 c. pancake and waffle mix
4 eggs
2 c. sugar
2/3 c. water
1/2 tsp. cream of tartar

Prepare both packages pudding mix according to package directions, reducing milk to 3 cups. Stir in almond extract. Cover and chill (filling may be stored up to 2 days in refrigerator).

Bring 1 cup water and butter to a boil in a medium-sized saucepan. Remove from heat. Add pancake mix all at once. Stir vigorously until mixture leaves sides of pan and forms a ball. Add eggs, one at a time, beating well after each addition.

Drop batter by rounded teaspoonsful, about 2 inches apart, onto ungreased cookie sheet. Bake at 375 degrees for about 30 minutes or until golden brown. Cool completely on wire rack. Cut slit in side of each cream puff with small sharp knife and fill each by forcing almond creme filling into split through pastry tube or wax paper cone.