PASTRY:

1 c. water
1 stick butter
1 c. unsifted flour
4 eggs

Heat water to roaring boil, stir in flour, stir vigorously for 1 minute, or until mixture forms a ball. Remove from heat, add all eggs at once, beat until smooth. Drop dough in large tablespoons (16) on ungreased cookie sheet, forming a circle with at least 9 inch diameter. Bake for 40 to 45 minutes. Turn off oven, leave in for 10 more minutes. Cool away from draft. Slice off about 1/3 top, remove dough from centers.

FILLING:

2 pkg. instant French vanilla pudding
2 1/2 c. half and half
1 pt. whipping cream, whipped

Beat half and half with the pudding until thick, fold in the whipped cream. Fill wreath and replace tops.

ICING:

6 oz. chocolate bits
6 tbsp. butter
6 tbsp. liquid coffee
2 1/2 c. confectioners sugar

Melt first three ingredients together and add confectioner's sugar. Beat together. Cover top of wreath.