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Pinacolada Cream Puffs

1/2 cup butter
1/8 tsp salt
1 cup boiling water
1 cup sifted all-purpose flour
4 eggs

1 pkg instant vanilla pudding (follow directions on pkg)
8OZ can crushed pineapples (well drained)
1 small bag sweetened coconut flakes
1 tb rum extract
1 cup powdered sugar
2 TO 4 tb rum extract

Preheat oven to 450 degrees F. In medium saucepan, combine butter,
salt and boiling water and heat until entire mixture boils. Reduce
heat, add flour all at once and stir vigorously until mixture forms
a ball. Remove from heat and add eggs, one at a time, beating
thoroughly after each addition. Continue beating until mixture is
thick and shiny and breaks from spoon.

Pipe or spoon onto ungreased cookie sheet and bake 20 minutes,
reduce heat to 350 degrees F and bake 20 minutes more, or until
golden and sound hollow when tapped. Cool and fill. Makes 12
large puffs.

For filling, follow directions on box for pudding. Cover and
refrigerate half an hour. Add well drained crushed pineapple,
1/2 of coconut flakes, Mix well. Slit tops of cream puffs, add
vanilla pudding mixture, replace tops of cream puffs. Mix powdered
sugar with 2 to 4 TB water or Rum Extract, drizzle over cream puffs,
sprinkle with rest of coconut flakes. Just before serving.


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