Almond Cream Puffs
- 1 cup water
- 1/2 cup margarine
- 1/4 tsp salt
- 1 cup flour
- 4 eggs
- 1 package vanilla flavored instant pudding mix
- 2 cups milk
- 1/2 carton La Creme whipped topping
- 1 tsp almond extract
- 3/4 cup Betty Crocker chocolate creamy deluxe frosting
In 2 quart saucepan over medium heat, heat water, butter, and salt until boiling.
Remove saucepan from heat.
With wooden spoon stir in flour all at once until mixture forms a ball and leaves side of pan.
Add eggs to flour mixture one at a time heating after each addition until mixture is smooth.
Lightly grease and flour large cookie sheet.
Drop batter by heaping tablespoons into ten mounds.
Bake at 400°F.
Turn off oven and let remain in for 15 minutes then remove from oven.
Follow directions on pudding box making pudding, and add almond extract.
Cut the almond mounds in half when cool, and fill with almond cream filling.
Drizzle heated frosting over the filled puffs.