This little recipe came from a neighbor who has since moved. But this recipe has stayed dear to my heart- and you can bet we are having some for dessert tonight!
2 cups water
1 cup butter
2 cups flour
Preheat oven to 400 degrees. Heat water and butter to a rolling boil in a saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Beat in eggs, all at once and continue to beat batter until smooth. Drop by spoonsfulls about 3 inches apart on an ungreased or parchment lined baking sheet. Bake until puffed and golden, about 30-35 minutes. Cool completely. Cut top 3/4 of the way across each puff. Push excess dough to the bottom and fill with cream filling. Frost with fudge frosting. Sprinkle with powdered sugar if desired. Refrigerate until serving time.
1 (6 oz) box instant vanilla pudding
2 1/2 cups milk
1 (8oz) container cool whip
While elcairs are cooking, beat milk and pudding mix until well blended. Refrigerate until pudding begins to thicken. Beat in cool whip, refrigerate.
2 cups powdered sugar
1/3 cup butter, melted
1/3 cup cocoa
3 tablespoons milk
1 1/2 teaspoons vanilla
Mix all ingredients in order given. Beat or stir with a whisk until smooth.