1 c. flour
1/4 tsp. salt
4 eggs (best at room temperature)
2 1/2 c. cold milk
12 oz. (large container) Cool Whip
2 tbsp. butter
3 to 4 tbsp. milk
1 stick butter
1 c. water
2 pkgs. instant French vanilla pudding (3 oz.)
8 oz. cream cheese, softened
3 oz. chocolate chips
1 c. confectioners' sugar

Bring water and butter (1 stick) to boil until all butter is melted. All at once add flour and salt. Beat until mixture forms a ball that leaves the sides of saucepan. Cool slightly. Add eggs one at a time, beating thoroughly after each addition. Spread mixture onto ungreased cookie sheet or jelly roll pan (15 x 10 x 1 inch). Bake at 400 degrees for 25 to 30 minutes. Remove from oven. Pierce bubbles with a fork while still hot. Cool completely. Mix instant pudding with milk, add softened cream cheese. Beat together thoroughly. Spread onto crust and top with Cool Whip. Melt chocolate chips and butter (4 tablespoons) over low heat. Mix in confectioners' sugar and milk alternately and mix to form a thin glaze. Drizzle over whipped topping. Refrigerate at least 1 hour before serving.