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

Bring water and butter to boil until all butter is melted. All at once add flour and salt; beat until mixture forms a ball that leaves sides of saucepan; cool slightly. Add eggs, one at a time, beating well after each. Spread pastry into ungreased 15x10x1 inch jelly roll pan. Bake at 400 degrees for 35 minutes. Remove from oven; pierce bubbles with fork while hot. Cool completely.

Mix instant pudding with milk; add softened cream cheese, beat together thoroughly. Spread on cooled pastry shell. Spread whipped topping over pudding mixture. Melt chocolate chips and butter over low heat, add powdered sugar and milk alternately until thin glaze forms. Drizzle with fork over whipped topping. Refrigerate at least 2 hours. Cut into squares to serve.