Irish Cream Puffs - cooking recipe

Ingredients

1 stick margarine
1 c. water
1 c. flour
4 eggs
8 oz. extra creamy Cool Whip
1 pkg. French vanilla instant pudding (dry)

Preparation

Heat margarine and water to a rolling boil.
Add flour.
Stir over low heat for 1 minute until mixture forms a ball.
Remove from heat.
Add eggs.
Beat with mixer until smooth.
Spoon mixture onto ungreased cookie sheets.
Bake at 375\u00b0 for 15 to 20 minutes until browned.
Stir together Cool Whip and instant pudding mix.
Slice top off warm puff.
Spoon in filling and replace top.
Cool.
Keep refrigerated.
Makes 18 puffs.