Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
Bring butter, water and sugar to boil in medium saucepan, stirring occasionally. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl.
Add eggs, 1 at a time, beating with mixer after each addition until well blended. Add food coloring; mix well. (If necessary, add more food coloring until dough is bright orange in color.)
Spoon dough into freezer-weight resealable plastic bag; cut small piece off one bottom corner of bag. Use to pipe dough into 24 (1-1/4-inch) mounds on baking sheet.
Bake 45 min., reducing oven temperature to 350ºF after 20 min. Turn oven off; open oven door slightly. Let cream puffs stand in oven 15 min. Remove from oven. Transfer to wire rack; cool completely.
Use serrated knife to cut cream puffs horizontally in half; gently remove tops. Spoon pudding mixture into bottom halves of cream puffs, adding about 2 Tbsp. to each. Replace tops.
The cream puffs can be baked ahead of time. Cool, then store in freezer container up to 1 month. Thaw at room temperature, then use as directed. Once thawed, they cannot be refrozen.
For a professional pastry-shop look, do not cut the cooled baked cream puffs in half. Instead, use sharp knife to make slit in bottom of each cream puff. Spoon pudding mixture into pastry bag fitted with decorating tip. Insert tip into slit in each cream puff to fill with pudding mixture just before serving.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.