Boil together 1 stick butter and 1 cup water. Add 1 cup flour. Mix well. Cool slightly. Stir in 4 eggs, one at a time. Mix well and spread into 9 x 13 inch greased pan. Bake at 400 degrees for 30 minutes. Cool completely. Makes a pretty crust.

Take 1 large box vanilla instant pudding. Add 3 cups milk and 18 ounce package softened cream cheese. Mix together with a wire whip so lumps disappear. Pour into cream puff crust. Spread 8 ounces Cool Whip on top of pudding and drizzle Hershey's syrup on top. Refrigerate. Keeps very well for days. The cream cheese gives the pudding a different, good taste.