1 c. water
1 stick butter
1 c. flour with pinch of salt
4 eggs
Grease cookie sheet
8 oz. Cool Whip
1 pkg. instant vanilla pudding

Preheat oven to 350 degrees. Approximately 26 to 28 puffs. In pot bring to boil water and butter. Make sure butter is melted. Remove pot from stove and add flour a little at a time, until it forms a ball. Add 1 egg at a time to ball and keep mixing by hand. Becomes stiffer with each egg.

Drop dough onto cookie sheet by teaspoonfuls about a 1 inch apart. Cook until golden brown. Mix 1/2 package pudding to Cool Whip a little at a time until gritty taste is gone. Cut puffs and add cream. OPTIONAL: When serving, add sprinkled 10x powdered sugar on top of cream puffs.