CREAM PUFF SHELL:

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

FILLING:

2 (3 1/2 oz.) boxes of vanilla instant pudding
1 c. milk
2 c. heavy whipping cream

Mix heavy whipping cream on low speed for one minute, then on high speed for 2 minutes.

Preheat oven to 350 degrees.

Cream Puff Shell: Heat water and butter to boil. Stir in flour; stir hard over low heat until mix forms a ball. Remove from heat. Mix eggs in a separate bowl. Pour egg mixture into dough mixture; keep mixing until smooth. Mixture will be like a thick paste. Drop dough on cookie sheet by heaping teaspoons for 40 minutes until fluffy and golden. Cool on top of oven, away from any draft. Slice in half and remove some of the insides.

Fill with above filling; put top on and sprinkle with 10X sugar. These are the best cream puffs you'll ever taste.