Cream Puffs

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prep time

30 min

total time

1 hr 25 min

makes

16 servings, 1 cream puff (28 g) each

photo by:

kraft

recipe by: kraft

What You Need

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 square Baker's Premium 70% Cacao Dark Chocolate

Make It

HEAT oven to 400ºF.

BRING water and butter to boil in large saucepan. Add flour. Remove from heat. Stir vigorously until well blended. Return to heat; cook and stir on medium heat 2 min. or until mixture pulls away from side of pan and forms ball. Cool 5 min. Add eggs, 1 at a time, beating with wooden spoon after each until well blended. Drop, 2 inches apart, into 16 small mounds on baking sheets sprayed with cooking spray.

BAKE 25 min. or until golden brown. Remove to wire racks; cool completely. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in Cool Whip. Refrigerate until ready to use.

CUT puffs horizontally in half with serrated knife; remove any soft dough from insides of puffs. Fill bottoms of puffs with pudding mixture; replace tops. Melt chocolate as directed on package; drizzle over cream puffs.