Cream Puff Heart

    1 c  Water
  1/2 c  Butter
    1 c  All-purpose flour
  1/4 ts Salt
    4    Eggs
    3 oz Pkg cook-and-serve vanilla pudding mix
1 1/2 c  Milk
    1 c  Whipping cream; whipped
    1 ts Vanilla extract
   20 oz Frozen strawberries; thawed and drained -OR-
    2 c  Fresh strawberries; sliced
         Confectioners' sugar

In a saucepan over medium heat, bring water and butter to a boil.
Add flour and salt all at once; stir until a smooth ball forms.
Remove from the heat; let stand 5 minutes. Add eggs, one at a time,
beating well after each adition. Beat until smooth. Cover a baking
sheet with foil; grease foil. Trace a 12" heart onto foil. Drop
batter by rounded tablespoonfuls along the outside of the heart
(mounds should be almost touching). Bake at 400°F for 40 to
45 minutes or until golden. Lift foil and transfer to a wire rack.
Immediately cut a slit in each puff to allow steam to escape; cool.
In a saucepamn, cook pudding mix and milk according to package
directions. Cool. Fold in cream and vanilla. Place cream puffs on a
serving plate; split puffs and remove soft dough from the inside.
Spoon filling into puffs; add strawberris. Replace tops; dust with
confectioners' sugar. Chill until serving.

Yield: 16 Servings

Recipe by Edna Hoffman of Hebron, Indiana

Recipe FROM: Taste of Home, Feb/Mar 1996