- 2 3.5oz pkgs instant vanilla pudding
- 2 C heavy cream
- 1 C milk
- 1/2 C butter
- 1 C water
- 1/4 tsp salt
- 1 C flour
- 4 eggs
1. Mix together pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 420. 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. Using a wooden spoon, beat in eggs one at a time, mixing well after each (can use a mixer if you prefer). Drop by tsp or T if you prefer larger size onto ungreased sheet.
3. Bake 20 to 25 minutes until golden. When shells are cool, either split or cut and fill with pudding mixture. Keep chilled.