1 stick butter
1 c. water
1 c. flour
4 eggs
2 boxes instant vanilla pudding
2 c. milk
1 (12 oz.) Cool Whip
2 to 3 tbsp. chocolate syrup

Preheat oven to 425 degrees. In a small kettle bring water and butter to boil. Add flour and stir until it forms a ball. Cool a few minutes. Add eggs, one at a time, stirring well after each egg. Spread in 9 x 15 inch greased jelly roll pan. Beat pudding and milk. Fold in Cool Whip. Mix and spread over crust. Drizzle chocolate syrup over torte.