1 pkg. vanilla pudding
1 1/2 c. milk
1/2 c. prepared whipped topping
6 tbsp. butter
3/4 c. water
3/4 c. sifted all-purpose flour
3 eggs
2 squares unsweetened chocolate
2 tbsp. butter
1 1/2 c. unsifted powdered sugar
dash of salt
3 tbsp. milk

Mix pudding with milk and cook according to package directions. Cover surface with wax paper and refrigerate. When cool, fold in whipped topping. Bring 6 Tbsp. butter and water to a boil. Reduce heat and rapidly stir in flour. Cook and stir until mixture leaves sides of pan, about 2 minutes. Remove from heat and beat in eggs, one at a time, until satiny. Form 5 x 1-inch strips of dough with spoon on ungreased baking sheets.

Bake at 425°F for 20 minutes, reduce heat to 350 and bake an additional 30 minutes. Cool. Cut tops off shells and fill with pudding; replace tops. Melt chocolate and butter over low heat. Remove from heat and add sugar, salt and milk. Spread over tops of shells. Some will run down the sides.