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

CREME PUFF FILLING:

8 oz. Cool Whip
2 French vanilla pudding (instant)
2 1/2 c. milk
1 tbsp. vanilla

Use 12 oz. Cool Whip for 36 creme puffs.

Bring water and butter to a boil. Stir in flour until blended. Remove from heat. Add eggs, one at a time, beating well after each egg (use electric mixer). Whip until smooth. Drop large tablespoon onto ungreased cookie sheet. Bake at 400 degrees for 35-40 minutes. Will brown right away, don't take out early. Cool; slice tops. Remove any filament; fill and dust with powdered sugar.

Makes 12.

 

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