Mix together vanilla instant pudding mix, cool whip and milk. Cover and refrigerate to set.
Preheat oven to 425 degrees F
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. Cool in refrigerator.
Once cooled, beat in the eggs to the dough one at a time, mixing well after each. Add vanilla and sugar. Drop by tablespoonfuls onto an ungreased baking sheet.
Bake for 20 to 25 minutes in the preheated oven, until golden brown. A few minutes before taking them out, poke holes in them to help prevent them from collapsing once removed.
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.
As an added extra, drizzle melted chocolate and dust with powdered sugar.
