1 1/3 c. water
1 (11 oz.) pie crust mix
4 eggs
1 lg. box instant French vanilla pudding
1 can ready made chocolate icing (milk chocolate or dark)

Make pudding according to instructions on box, place in refrigerator. Bring water to rolling boil. Crumble pie crust mix into water and lower heat. Stir vigorously until pastry forms a ball and leaves the sides of the pan. Cook 1 minute longer, stirring constantly. Place pastry in a large bowl and add the eggs. Beat for 2 minutes at low speed. Drop onto ungreased cookie sheets by level teaspoons approximately 2" apart. Bake at 425 degrees for 18 to 20 minutes until "puffy" and light brown.

Allow puffs to cool. Slice horizontally through puff with knife. Fill pastry with pudding, replace puff top and frost top with icing. Can be made 1 day ahead, but nor more or pastries become soggy.

Pastry shells are also great for ginger sandwiches. Fill with chicken salad, egg salad, etc. for "fancy" sandwiches. Makes 2 dozen.