1 c. water
1 stick butter
1 c. flour
4 eggs

FILLING:

8 oz. cream cheese
3 c. cold milk
2 sm. pkgs. vanilla instant pudding

TOPPING:

8 oz. Cool Whip
Chocolate syrup

CRUST: Bring water and butter to a boil. Remove from heat and add flour, stirring until mixture leaves sides of pan. Add eggs, 1 at a time, beating by hand until blended. Put in 9 x 13 inch pan. Bake at 400 degrees for 25 minutes. Cool and chill.

FILLING: Mix cream cheese and milk until smooth. Add instant pudding and mix well. Pour on cool crust and spread.

TOPPING: Spread Cool Whip over pudding mixture. Drizzle with chocolate syrup. Refrigerate until ready to serve.