Cream Puffs

• 1 c. water
• 1 block butter or margarine
• 1 c. flour
• 4 eggs

Combine water and butter in heavy saucepan. Boil at medium heat. Lower heat and add flour beating vigorously until it forms a ball and leaves plan clean. Remove from heat and add one egg at a time. Beat each egg into mixture until egg disappears. Drop by spoons on well greased cookie sheet. Bake at 425 degrees for 25 to 30 minutes. Cool slowly in oven with door opened. When cool cut off top of each puff. Remove any remaining egg mixture in puff. Fill with cream filling.

Cream Filling:

• 1 (3/4 oz.) instant vanilla pudding
• 1 (8 oz.) cream cheese
• 1 3/4 c. milk

Soften cream cheese and add 1/2 cup milk. Add pudding and remaining milk. Beat until smooth. Top with powdered sugar.