• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• In a medium saucepan, heat water, milk, and butter over medium heat until it just starts to boil. Remove from heat and add flour all at once. Stir quickly with a wooden spoon until fully incorporated.
• Return the pot to the stove and stir constantly for 1–2 minutes until the dough forms a smooth ball and pulls away from the sides. A light film will form on the bottom of the pan.
• Transfer dough to a stand mixer. Beat on medium speed for 2 minutes to cool slightly.
• Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
• Scoop or pipe 1½-inch rounds onto prepared baking sheet, spacing 2 inches apart. Smooth out any peaks with a wet fingertip.
• Bake for 20–25 minutes, or until golden and puffed. Do not open oven during baking.
• Remove from oven and let cool completely on a wire rack.

To Make The Filling

• In a large bowl, beat cream cheese until fluffy. Slowly add milk, about ¼ cup at a time, to prevent lumps.
• Add vanilla pudding mix and beat until combined. Fold in whipped topping until smooth.

To Fill The Cream Puffs

• Transfer filling to a pastry bag with a round tip. Insert tip into the side or bottom of each cream puff and pipe until filled.
• Alternatively, slice cream puffs in half, fill the bottom, and replace the top.