Heat water, margarine, salt and sugar over low heat until mixture boils. Remove from heat.

Add flour all at once, stirring vigorously until mixture leaves sides of pan and forms a ball.

Transfer to mixer. Add eggs, one at a time, beating well after each addition.

Preheat oven to 375 degrees Fahrenheit.

Drop batter onto lined cookie sheet with large spoon, forming mounds.

Bake for 40 to 50 minutes. Cool thoroughly.

Beat whip topping till stiff.

Fold in pudding, mixing only until combined.

Cut shells in half, scoop out center. Fill with cream filling and cover with shell top.

Cook glaze ingredients, stirring until smooth. Pour over puffs immediately.