Cream Puffs recipe by Gina Meyers

2 (3.5 ounce) packages of instant vanilla pudding mix 2 cups of heavy whipping cream 1 cup of milk ½ cup of butter 1 cup of water ¼ teaspoon of salt 1 cup of flour 4 medium sized eggs Directions: Preheat oven to 425 degrees. In a bowl, mix together pudding mix, cream and milk. Keep in the refrigerator and cover. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Use a wooden spoon and beat the eggs one at a time. Drop the dough by tablespoonfuls and bake for 20 minutes until golden brown. When the shells are cool, split the centers with a knife, and fill with the pudding mixture, place top back on cream puff and with a sifter polish with powdered sugar.