Moose Cream Puffs
(Makes about 24 considering how big you want them)

1 ½ cup water
¾ cup butter
1 ½ cup flour
6 eggs

Heat oven to 400*
On stove top in a large pan heat water and butter to a rolling boil. Stir in flour. Stir over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs all at once. Continue beating until smooth and combined. Drop dough soup soon size full (I used my ice cream scoop and it worked out wonderfully) 2 inches apart on an ungreased cookie sheet. Bake 30-35 minutes or until golden brown all around.

Set on counter to cool to touch (I let mine sit over night which worked good but if you don’t have the time, just wait until they are cool all around). Once cool, cut the tops offs and pull the dough out of the bottom out (this stuff doesn’t taste too good and you want all the room for the filling).

Filling:
Mix 2 boxes of 3 ½ oz. chocolate instant pudding and 2 cups whole milk on low speed. Add 4-6 cups of cool whip (about 2 tubs of it) and beat until soft peaks form.

Fill puffs with moose, dip top of puff into powder sugar and chill until serving.

You can really have fun with these by filling with whatever you want. Try a cream filling and dip the tops in melted chocolate. Or make little puffs of lobster salad (mayo, onion, celery and garlic) and dip the tops in parmesan cheese for appetizers. The possibilities are endless, have fun.