Cream Puffs

When I saw this recipe here, I knew that I was smitten.  There was no going back.  I love cream puffs, but these have no comparison to the store bought kind, they are absolutely heavenly.  These were so good that I made the puffs three, yes three, days in a row (no I didn't eat all of them even though I was so sorely tempted too)!  The best part is that they are very easy to make and the filling and topping make a ton (oh schucks!!).

Puffs:

1 c. water

1/2 c. butter

1 c. flour

1/8 t. salt

4 eggs

Filling:

2 c. milk

1-5 oz. box vanilla pudding

8 oz cream cheese, softened

14 oz sweetened condensed milk

12 oz cool whip, thawed

Topping:

1/2 c. butter, soft

2/3 c. cocoa

3 c. powdered sugar

1/3 c. milk

1 t. vanilla

1/8 t. salt

*  Preheat oven to 400 degrees.  In medium saucepan, boil water, butter and salt together.  Add flour all at once and stir vigorously over heat until dough forms a ball.  Remove from heat and let cool for 10 minutes.  Add eggs, one at a time, beating with wooden spoon until smooth.  Grease your cookie sheet.  Using a scoop (it makes it way less messy) drop heaping tablespoons of dough on cookie sheet.  Bake for 30-35 minutes, until nice and golden brown.  Cool completely.  Cut off tops and remove soft inside dough.  Add filling, put top back on and frost with chocolate ( I found it was much easier to frost the top before putting it back on).

* For filling: With electric mixer, mix pudding and milk until thick.  In separate bowl, mix cream cheese and sweetened condensed milk.  Add pudding to cream cheese mixture, then fold in cool whip.  Keep refrigerated. (like I said before, this makes a ton, enough for you to triple or quadruple the puff recipe.  The topping makes a ton too).

* For topping:  Using electric mixer, cream butter, cocoa, powdered sugar, milk, vanilla and salt until well mixed.  Refrigerate leftovers.