Raspberry Cream Puffs

Shells:
1/2 cup water
1/4 cup margarine
1/2 cup all-purpose flour
2 eggs
1 teaspoon confectioners' sugar

Filling:
2 cups Cool Whip
1/2 cup frozen raspberries, thawed and mashed
    or 1/2 cup raspberry jam

Heat oven to 400 degrees F.

In a large saucepan, bring water and margarine to a full rolling boil. Reduce heat to low, and using a wire whisk, stir in flour vigorously, until mixture forms a ball (about one minute). Remove from heat. Beat in eggs, all at one time, and continue beating until smooth. It is best to use a sturdy spoon, such as a wooden spoon for this step. Drop dough by heaping teaspoonsful onto an ungreased baking sheet. (About 12 evenly spaced mounds). Bake until puffy and golden colored, 30 to 35 minutes. Cool in draft-free area. Using a serrated knife, cut off tops and pull out filaments of soft dough, leaving a hollow shell with a lid. Fill each shell with filling (below) and dust with the confectioners' sugar a few minutes before serving.

Filling: In a medium size mixing bowl, fold together whipped topping and raspberries until mixed well. Spoon into baked shells according to instructions above.