Cream Puffs

Ingredients

2 packages (3 1/2 ounces each) instant vanilla pudding
2 cups Roberts Whipping Cream
1 cup Roberts Milk
1/2 cup Roberts Butter
1 cup water
1/4 teaspoon salt
1 cup flour
4 eggs
 

Preparation

Mix pudding, cream and milk. Cover and refrigerate until set. Preheat oven to 425 degrees. In large pot, bring water and butter to a rolling boil. Stir in flour and salt until mixture forms a ball. Transfer dough to large mixing bowl. Beat in eggs. Drop by tablespoonfuls onto ungreased cookie sheet. Bake 20 minutes until golden brown. Centers will be dry. When cream puffs are cool, split and fill with pudding.
 

Recipe Contributed By: Helen D. - Omaha, NE