Cream Puffs

1 (3.5 ounce) packages instant vanilla pudding mix

1 cups heavy cream

1/2 cup milk

1/2 cup butter

1 cup water

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

1. Preheat oven to 425 degrees F (220 degrees C).

2. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

3. 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. Using a wooden spoon beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.

4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

5. To cool, turn off oven and open door.

6. While shells are cooling, put cream mixture into baggie. Cut small hole in one corner of baggie.

7. When the shells are cool, use baggie to pipe the pudding into the shells.