1 c. water
1/2 c. butter
1 c. flour
4 eggs
1 lg. pkg. instant vanilla pudding
Cool Whip
Chocolate Glaze

Heat oven to 400 degrees. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by scant 1/4 cupfuls 3" apart onto ungreased baking sheet. Bake 35 to 40 minutes or until puffed and golden. Cool completely. Cut off tops. Pull out any soft dough inside. Carefully fill puffs with the filling below and frost with Chocolate Glaze.

FILLING: Mix pudding with 1/2 the amount of recommended milk. When set, fold in 2 cups Cool Whip.

CHOCOLATE GLAZE FROSTING: Melt 1 ounce unsweetened chocolate and 1 teaspoon butter over low heat. Remove from heat; stir in 1 cup confectioners' sugar and about 2 tablespoons hot water. Beat until smooth. Refrigerate cream puffs until serving time.

This may also be made into a Cream Puff Pie. Instead of making the puffs, place the dough onto a baking sheet, pressing and smoothing it, covering the sheet completely. Make ridges all around the edges. Bake until golden brown (not quite as long as the puffs). Fill with the filling. Add a thin layer of Cool Whip if you wish, and then drizzle chocolate glaze over the top. Nice as a company dessert.