Puffs:
In saucepan, bring water, butter, and salt to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs one at a time, beating well with a wooden spoon after each. Drop by tablespoon onto a greased baking sheet. Bake at 400 degrees for 30-35 minutes or until golden. Transfer to cool on a wire rack. Insert filling. We use a pastry shooter, but you can cut them open and fill, or put a pastry tip in the corner of a Ziploc and poke the puff and fill.
Filling:
Mix pudding and milk for a couple minutes with an electric mixer. Add alcohol. Mix well. Mix in Cool Whip. Fill Cream puffs! Store in freezer until served.
Also can be used as pudding shots as you would jello shots by filling individual cups.
Variations:
Always using some vanilla vodka adds more flavor.
Strawberry Cheesecake: use vanilla vodka, Tequila Rose, cheesecake pudding and strawberry cool whip (seasonal). Even add a little red food coloring.
Chocolate Mint: vanilla vodka, chocolate liquor, mint liquor, chocolate puffing
Use your imagination!
