1 c. water
1/2 c. butter
1 c. flour
4 eggs

Heat water and butter to rolling boil. Stir in flour over low heat until mixture forms a ball. Remove from heat. Beat in eggs thoroughly one at a time with electric mixer. Spoon onto ungreased cookie sheet in a circle. Bake until golden brown and dry at 400 degrees for 45-50 minutes. Cool away from drafts. Slice in half.

FILLING:

2 vanilla instant pudding (2 c. milk size)
2 1/2 c. milk
3/4 lg. carton Cool Whip (9 oz.)
1 tsp. vanilla

Mix pudding and milk as you would for pudding, fold in Cool Whip and vanilla.

TOPPING:

2 squares unsweetened chocolate, melted
2 tbsp. butter
2 tbsp. milk
1 c. powdered sugar
1 tsp. vanilla
Enough milk for right consistency

Melt 2 squares unsweetened chocolate and butter. Add 2 tablespoons milk and powdered sugar. Add vanilla and enough additional milk for right consistency. Drizzle over top. Refrigerate. May garnish with cherries. Serves approximately 15.