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

Heat oven to 400 degrees. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at once. Continue beating until smooth. Drop dough by scant 1/4 cup onto ungreased baking sheet. Bake 35-40 minutes or until puffed and golden. Cool. Cut off tops. Pull out filaments of soft dough. Fill with pudding. Replace tops and dust with confectioners' sugar. Refrigerate until serving time.

CREAM PUFF FILLING:

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

Soften cream cheese well. Slowly add 1/2 cup milk. Blend well. Add pudding mix and rest of milk; beat slowly 1 minute. Cover surface of pudding with plastic wrap so it sticks to top. Chill well. Fill cream puffs.