1 c. water
1/2 c. butter
1 c. all-purpose flour
4 eggs

FILLING
1 (3 1/2 oz.) pkg. vanilla instant pudding
1 c. milk
2 c. chilled whipped cream

Heat oven to 400 degrees. Heat water and butter to rolling boil. Stir in flour. Stir vigorously on low heat about 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 cupfuls 3 inches apart on ungreased baking sheet.

Bake 35 to 40 minutes or until golden and puffed. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs with filling. Replace tops; drizzle with chocolate sauce.

Filling: In small mixer bowl, blend 1 package vanilla instant pudding and 1 cup milk on low speed. Add 2 cups chilled whipping cream; beat about 2 minutes medium speed or until soft peaks form. 12 puffs.

Cream puffs may also be filled with ice cream or fruit pie filling. Make them smaller and fill with chicken salad, etc. for appetizers.