Pistachio Custard Puffs - cooking recipe

Ingredients

1 c. water
1/2 c. butter or oleo (not light)
1 c. flour
4 eggs
1 box pistachio instant pudding
1 3/4 c. milk
1/2 carton Cool Whip

Preparation

Heat to rolling boil the water and butter.
After butter is melted add flour, all at once.
Stir rapidly until mixture forms a ball, about 1 minute.
Remove from heat.
Beat 1 egg at a time into mixture with a mixer until smooth.
Drop rounded teaspoonfuls onto greased baking sheet.
Bake at 375\u00b0 for 30 to 35 minutes until dry, puffed and golden brown.
Cool.