Cream Puffs

• 1/2 cup water
• 2 Tbsp. butter
• 1/2 cup flour
• 2 eggs
• 1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
• 1 cup cold skim milk
• 3/4 cup thawed Cool Whip Light Whipped Topping
• 1 oz. Baker's Premium 70% Cacao Dark Chocolate

1. Heat oven to 400 degrees F.
2. Bring water and butter to boil in large saucepan.
3. Add flour.
4. Remove from heat.
5. Stir vigorously until well blended.
6. Return to heat; cook and stir on medium heat 2 min.
7. or until mixture pulls away from side of pan and forms ball.
8. Cool 5 min.
9. Add eggs, 1 at a time, beating with wooden spoon after each until well blended.
10. Drop, 2 inches apart, into 16 small mounds on baking sheets sprayed with cooking spray.
11. Bake 25 min.
12. or until golden brown.
13. Remove to wire racks; cool completely.
14. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min.
15. Stir in Cool Whip.
16. Refrigerate until ready to use.
17. Cut puffs horizontally in half with serrated knife; remove any soft dough from insides of puffs.
18. Fill bottoms of puffs with pudding mixture; replace tops.
19. Melt chocolate as directed on package; drizzle over cream puffs.

water, butter, flour, eggs, cold skim milk, chocolate

Taken from www.kraftrecipes.com/recipes/cream-puffs-123534.aspx (may not work)