Preheat oven to 400 degrees.

In a saucepan on medium-high heat, add water, butter and salt and bring to a boil.  Remove from heat and stir in flour until well combined and it forms into a ball.  Transfer to a mixing bowl and let cool.  Then add eggs one at a time and mix well after each egg.  The pastry dough should be smooth and shiny.  Let sit and cool for about 10 minutes, or until the dough has a consistency like creamy peanut butter.  Drop by heaping teaspoons onto a baking sheet lined with parchment paper.  Bake at 400 degrees for 5 minutes, then reduce heat to 350 degrees and bake for 30 minutes.  Remove from oven and let cool completely before filling.

In a medium bowl, whisk together the instant vanilla pudding and milk for about 2 minutes, or until it thickens up.  Place in the refrigerator while the cream puffs are baking and cooling.  Once the cream puffs are cooled, remove pudding from refrigerator and gently fold in 1 cup of cool whip.

Cut a slit in each cream puff and fill with the pudding mixture or cool whip.  Lightly dust with some powdered sugar.  Serve and enjoy!