Recipe Details
Ingredients
-
2(3.5 ounce) packagesinstant vanilla pudding mix
-
2cupsheavy cream
-
1cupmilk
-
½cupbutter
-
1cupwater
-
¼teaspoonsalt
-
1cupall-purpose flour
-
4largeeggs
Cooking Directions
-
Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
-
Preheat oven to 425 degrees F (220 degrees C).
-
In a large pot, bring water and butter to a rolling boil.
-
Stir in flour and salt until the mixture forms a ball.
-
Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
-
Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a couple of inches apart.
-
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
-
When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
-
Enjoy!
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe20 | |
Calories190 | |
% Daily Value * | |
Total Fat 13g |
17% |
Saturated Fat 8g |
40% |
Cholesterol 77mg |
26% |
Sodium 231mg |
10% |
Total Carbohydrate 15g |
6% |
Dietary Fiber 0g |
1% |
Total Sugars 8g |
|
Protein 3g |
6% |
Vitamin C 0mg |
0% |
Calcium 40mg |
3% |
Iron 1mg |
3% |
Potassium 64mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved