Cream Puffs

1 cube margarine or butter
1 c. water
1/4 t. salt
1 c. flour
4 eggs

Melt butter or mar. In water with salt. All at once, add 1 level cup of flour. Turn heat low and stir quickly until a smooth ball forms. Remove from heat and add eggs, one at a time, beating thouroughly after each egg is added. Drop by tablespoons on very lightly greased cookie sheet. Bake at 400 for 30-45 minutes. Makes 12 large cream puffs. If small cram puffs are desired drop by teaspoonfuls and bake for a shorter amount of time. Makes 50 small cream puffs. When cool, cut off top third and remove inside, then fill and replace top third and remove inside then fill and replace top. Best eaten within 1 hour of filling or else they get soft.

Filling:
2 6 oz. pkgs instant vanilla pudding
2 c. milk
1 pt. whipping cream
1 c. powdered sugar
Mix pudding and milk and fill each cream puff. Whip cream and sugar then add to cream puff on top of pudding. Replace top of cream puff. Can garnish with drizzle of choclate and cherry or just dust with powdered sugar.