Yield: 8 servings
|1 cup||Boiling water|
|1||Stick of margarine|
|1 large||Package instant pudding|
|Milk as directed for pie filling, not pudding|
|2 cups||Cool whip|
FOR THE PASTRY
FOR THE FILLING
1. Make the pudding as if it were pie filling, with the reduced amount of milk required for a pie filling, only with instant pudding.
The flavor can be any you like. Set aside in refrigerator to set pudding.
2. Boil water in a medium pot with the salt and margarine. Pour in the flour all at once, stirring well, and remove from stove. Beat in one egg at a time, not the mixture will be sticky at first.
3. Grease a cookie sheet, put teaspoonsful of the dough on the cookie sheet. Bake at one at 400F for 40 minutes. Do not open the door of the oven for the first 15 minutes or they will fall.
4. Cool and cut in half. Remove the cooled pudding and mix with the cool whip. Fill in the bottom halves of the puffs, put tops on, and sprinkle with powdered sugar.
Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY originally posted 3/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098