Pistachio Cream Puffs

Add margarine cup boiling water in a saucepan.

Reduce in flour and continue stirring until it around the spoon.

Remove from heat. Add the eggs, one time, beating each one in well.

Beat in the last egg mixture breaks away from the spoon. Drop by teaspoonfuls onto greased baking sheet. Bake at 450° for 10 minutes.

At 350° minutes. Cool and fill with pistachio pudding prepared according to box directions and folded into whipped topping.

(Plain whipped cream or topping or a vanilla pudding mixed with drained, crushed pineapple may be used as a filling instead.)