1 cup water

1/2 cup margarine

1 cup flour

4 eggs



FILLING:

6 oz. Instant French Vanilla pudding

2 1/2 cups cold milk

1 1/2 cups cool whip

1 carton ready made chocolate frosting



Heat oven to 400 degrees. Heat water & margarine to a rolling

boil. Stir in flour. Stir vigorously over low heat until mixture

forms a ball ( about 1 minute). Remove from heat. Beat eggs one at

a time, by hand. Beat until smooth. Drop by scants with spoon

(about 1/4 cup full) about 3 inches apart onto ungreased cookie

sheet. Bake until puffed and golden 35-40 minutes (Be sure to bake

at least 35 minutes. They will look done before that time). Cool.

Cut off tops & pull out inside dough (replace tops of puffs). FILL

WITH THE FOLLOWING: Mix pudding and milk. Let stand 5 minutes.

Stir in c ool whip. Fill puffs & put top back on and frost with

chocolate frosting (or you can sprinkle with powdered sugar). MAKES

12