(5 – 6 Cream Puffs or 9 – 10 Mini Puffs)
- 1 cup “JIFFY” Baking Mix
- 1 cup water
- 2 Tbsp. margarine or butter, softened
- 3 eggs
- 4 oz. cream cheese, softened
- 1 pkg. (5.1 oz.) instant vanilla pudding mix
- 1 cup milk
Preheat oven to 400°F.
For puffs, heat water and margarine or butter to a rolling boil. Stir in baking mix with wooden spoon over low heat until mixture forms a ball. Remove from heat and add eggs. Beat until smooth. Drop 1/4 to 1/3 cup on ungreased baking sheet, about 3″ apart. Bake 20 – 25 minutes or until golden and puffed. Cool completely. Cut off tops and clean out soft dough. For filling, combine cream cheese and pudding mix. Blend on low. Add milk a little at a time. Mix well. Fill puffs and replace tops. Refrigerate until ready to serve.
Variation: Top with strawberries, chocolate sauce or your favorite topping.
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