1 (3 1/4 oz.) pkg. Jello vanilla pudding and pie filling
1 1/2 c. milk
1/2 c. whipped topping
6 tbsp. butter
3/4 c. water
3/4 c. sifted all-purpose flour
3 eggs
2 squares unsweetened chocolate
2 tbsp. butter
1 1/2 c. unsifted confectioners' sugar
Dash of salt
3 tbsp. milk

Make Filling: Cook pudding mix as directed on package. Reduce milk to 1 1/2 cups. Cover surface with wax paper; chill 1 hour. Beat pudding until smooth; fold in prepared topping.

Make Shell: Bring 6 tablespoons butter and the water to a boil in saucepan. Reduce heat rapidly, stir in flour. Cook and stir until mixture leaves sides of pan and begins to look dry and dull and is no longer glossy in appearance, about 2 minutes. Add eggs, one at a time, beating thoroughly after each addition. Beat until satiny. Form 5"x1" strips of dough with spoon on ungreased baking sheets.

Bake at 425°F for 20 minutes then at 350°F for 30 minutes. Cool.

Assemble: Cut tops off shells, fill each with pudding and replace tops.

Make Glaze: Melt chocolate with 2 tablespoons butter over low heat. Remove from heat; blend in sugar, salt and 3 tablespoons milk. Immediately spread on eclairs.

Makes 10 eclairs.