1 c. water
1/2 c. butter
1 c. sifted flour
4 eggs
1 (10 oz.) pkg. frozen strawberries, drained
Confectioners' sugar

Mark a heart-shaped outline with a pencil on a baking sheet. Grease sheet lightly. Bring water and butter to boil; reduce heat. Add flour; stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, one at a time, beating until smooth after each addition. Drop mixture by spoonfuls, with sides touching, onto heart outline on baking sheet. Bake at 400 degrees for 45 minutes. Cool on a rack. Cut off top and fill with cream filling; top with strawberries. Replace top. Dust with confectioners' sugar. Serves 8.

CREAM FILLING:

1 (3 1/4 oz.) pkg. regular vanilla pudding
1 1/2 c. milk
1 c. heavy cream, whipped
1 tsp. vanilla

Combine milk and pudding in medium saucepan. Cook, stirring constantly, over medium heat until mixture comes to a full rolling boil. Remove from heat and cover with waxed paper; cool. Fold in whipped cream and vanilla.