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1
Make Custard Filling: Prepare pudding as package label directs, using the 2 pkgs.
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and 3 c. of lowfat milk.
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Pour into medium bowl; place waxed paper directly on surface.
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4
Chill till chilled, at least 2 hrs.
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5
In a small bowl, combine heavy cream, 1/4 c. confectioners' sugar and the vanilla; with portable mixer beat at medium speed just till stiff.
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6
Fold whipped cream mix into pudding till combined.
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7
Chill to refrigeratewell, several hrs or possibly overnight.
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8
Make cream puffs.
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9
Preheat oven to 400 degrees.
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In medium size heavy saucepan, combine 1 c. water with the butter and salt.
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Over medium heat, bring to boiling; remove from heat.
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With wooden spoon, beat in flour all at once.
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Over low heat, beat just till mix leaves side of pan and forms a ball, 1-2 min.
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Remove from heat.
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With mixer, beat in Large eggs, one at a time, beating hard after each addition till mix is smooth.
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Continue beating till dough is shiny and satiny, about 1 minute.
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Drop by generous tablespoonfuls, 2 inches apart, onto ungreased cookie sheet.
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Bake 30 min, or possibly till puffed and golden.
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Puffs should sound hollow when lightly tapped.
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Remove to wire rack.
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Cold completely.
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To serve: With sharp knife cut off tops.
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Fill with custard; replace tops.
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Sprinkle with confectioners' sugar.
